Put garlic and cream in medium bowl and let infuse for 2 hours in the refrigerator, so the cream takes on a gentle garlic flavor.

Fish out the garlic cloves from the cream, season generously with salt and lots of twists of pepper, and then add the lemon zest. Begin whisking the cream. Once it starts to thicken, add 2 tablespoons lemon juice and the olive oil. Keep whisking until it is light and airy. It won't be thick like fully whipped cream, but it will have a nice creamy texture. Taste and adjust with more salt, pepper, or lemon juice. Use this dressing within a day.