Two perfect, quick and easy desserts.

 Lemon Sherbet Mousse (of which 2% concentrated lemon juice). Reconstituted milk proteins, sugar, dextrose, glucose syrup, concentrated lemon juice, palm & palm kernel oil, whey powder, stabiliser(E410, milk protein, E466, E405, E407, E401), acidity regulator(E330), vegetable glycerine, flavouring.
 Lemon Syllabub (of which 3% concentrated lemon juice): Whipping cream, reconstituted milk proteins, sugar, concentrated lemon juice, stabiliser(gelatine, E471), flavouring.
 Topping: Sugar (sugar, palm oil, corn flour starch) modified waxy maize starch.

From frozen. Under a hot grill, heat until the sugar caramelises, and the top has a tanned look. Or, use a blow torch.