St Clement's cream

Serves 6

St Clement's was a drink I always remember having when I was a kid down at the local golf club in Bridport, and I was at that in-between age when I wasn't quite old enough to partake in alcohol but I wanted something a little more interesting as a tipple. At this time of year, it can be a struggle to come up with a fruity dessert – and this oranges and lemons combination from Simon's new book fits the bill perfectly.

For the creams

Juice of 2 large oranges
500ml double cream
100g caster sugar
Grated rind of 2 lemons
Grated rind of 1 large orange
Juice of 2 lemons

For the orange jelly

1 large leaf of gelatine (3g)
150ml freshly squeezed orange juice
Juice of half a lemon
1tbsp Grand Marnier (optional, but it does give the jelly a better flavour, not to mention the colour)

Put the orange juice into a small saucepan and, over a low heat, reduce until syrupy – by about three-quarters, I guess. Put to one side. Bring the cream, sugar and rinds of the two fruits to the boil in a large pan (the size of the pan is important here, to allow for the expansion of the cream as it boils). Boil all together for exactly 2 minutes. Take off the heat and whisk in the lemon juice and reduced orange juice. Leave to infuse for 15 minutes. Now strain everything through a fine sieve into a bowl and then ladle into ramekins. Chill for at least 4 hours.

To make the jelly, first soften the gelatine in cold water until soft. Bring the orange and lemon juice just to the boil, noted particularly by the moment when a scum forms on the surface. Immediately strain through muslin into a clean pan and stir in the softened gelatine while the juice is still hot. Add the Grand Marnier. Cool to room temperature and then spoon a tablespoonful over the surface of each cream. Return to the fridge to chill for a further hour before serving.