• Grated zest and juice of 1 lemon
  • Grated zest of 2 mandarins and the juice of 4 mandarins
  • 1 sachet powdered gelatin
  • 4 eggs separated
  • 100g caster sugar
  • 300ml double cream


  • STEP 1
    Put the fruit in a bowl. Measure the fruit juice-it should be no more then 250ml. Pour the measured juice into a small saucepan and sprinkle with gelatin. Leave to soak for 5 minutes then heat gently without boiling until the gelatin has dissolved, leave to cool.
  • STEP 2
    Add the egg yolks and sugar to the fruit zest and whisk until the mixture is thick and creamy. With clean beaters, whisk the egg whites in a clean bowl until stiff and whip the cream in another bowl until it forms soft peaks.
  • STEP 3
    Gently whisk the gelatin mixture into the yolks, then fold in the cream and finally the egg whites. Spoon the mixture into glasses and chill for 3-4 hours until set. Decorate with whipped cream and lemon and mandarin zest. Then serve.

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