6 oz (170 g) white chocolate, chopped

2 cups (500 ml) 35% whipping cream

1/2 lemon, grated zest only

1 cup (250 g) mascarpone cheese

In a bowl placed over a pot of simmering water or in a microwave oven, melt the white chocolate with 1/2 cup (125 ml) of the cream. Remove from the heat. Add the remaining cream (1 1/2 cups/375 ml) and the lemon zest. Stir well.

Cover and refrigerate for about 3 hours or until the cream is cold.

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