Allow to simmer while you carry on stirring until you have a thick syrup

Remove from the heat and pour into the cream

Place the mixture back on to the heat and turn it down low

Gently whisk while the mixture simmers and it becomes thick and shiny

Sieve the mixture through a chinois into a jug

Now pour equal measures into port glasses or espresso cups

Cover with cling film and place in the fridge for 2 hours to set before serving