Citrus salad with lemon posset

SERVES 6 PREP + COOK TIME 35 MINUTES (+ COOLING + REFRIGERATION TIME)

2 cups (500ml) thick cream (see tips)

½ cup (110g) caster sugar

1 tablespoon finely grated lemon rind 2 small sprigs fresh rosemary leaves

⅓ cup (80ml) fresh lemon juice CITRUS SALAD

4 medium (1kg) oranges (see tips)

⅓ cup (75g) caster sugar

1 large sprig fresh rosemary leaves 1 pink grapefruit (350g), peeled, sliced 2 medium mandarins (400g), peeled, sliced

1 Place cream, sugar, rind and rosemary in a medium saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar; cook for 1 minute. Immediately stir in juice. Remove from heat. Set aside for 1 hour or until cool.

2 Strain into a 3-cup (750ml) serving bowl. (Alternatively, you can use six ½-cup [125ml] glasses, dishes or bowls.) Refrigerate for 4 hours or overnight until set.

3 CITRUS SALAD Remove the rind from 1 orange in long, thin strips, using a vegetable peeler, then cut into a thin strips. (Alternatively, you can use a zesting tool). Peel and slice 2 oranges crossways. Juice the remaining oranges; you will need 1½ cups juice. Place juice, sugar and rosemary in a small saucepan over medium heat; stir to dissolve sugar. Bring to a simmer; cook for 1 minute. Cool. Combine sliced orange, grapefruit, mandarin and syrup in a medium bowl. Top with orange rind strips.

4 Top posset with a drizzle of syrup from citrus salad and an extra sprig of rosemary, if you like. Serve with Citrus Salad.

Not suitable to freeze or microwave.