In a saucepan, add in the sugar, cream and lemon juice. Heat on low until the sugar has melted. Remove from the heat and set aside to cool.

In the meantime, press the silken tofu to remove any excess moisture, you can do this in a specific tofu press or using a clean tea towel.

Add the lemon mixture into a high speed blender along with the tofu and blend until thick and creamy.

Equally divide the lemon mixture into ramekins and tap them on the worktop to remove any air bubbles.

Place into the fridge for at least 4-6 hours or preferably overnight to set.