Serves: 4
Ingredients
300ml Double cream
75g sugar or sugarly
1 lemon, juice and zest
1 lime, juice and zest
4 veggie Percy pigs
1tsp vegegel
Method
In a small pan, heat the cream and sugar until all the sugar is dissolved.
Add the zest of the lemon and lime, and then the juice. Stir until thickened (this will happen quickly)
Pour the mixture into 4 ramekins and chill until cold and set.
Melt the percy pigs in 150ml water in a small pan over a low heat.
Allow to cool completely.
Stir in the vegegel and heat until just boiling.
Immediately pour the pink jelly mixture over the cream bases and cool for at least an hour, until completely cool and set.