Place the cream and sugar and ginger into a sauce pan and gently bring to the boil.
Once boiled remove from the heat and whisk in the lemon zest and juice until the mixture starts to thicken slightly.
Place in the fridge to cool for around 3 hours.
Serve with a heaped spoon of crème fraiche, crushed pistachios and some fresh raspberries and blueberries
Prep time: 25 mins
Cook time: 10 mins
600g Double cream
150g Caster sugar
2 Large lemons, juice and zest
1tsp Grated ginger
1 Small tub of crème fraiche
400g Blueberries and Raspberries