Bring the zing to the end of any meal with these no-bake light and fresh desserts.
Half an orange
1/2 cup plus 2 tablespoons superfine sugar
A pinch of fine-grained sea salt
2 cups heavy cream
Lemon curd, to serve
Whipped cream, to serve
Crushed amaretti biscuits, to serve
Chopped pistachios, to serve
Using a rasp or similar, finely zest the rind of the lemons and orange half into a bowl. Set aside.
In a small, nonreactive saucepan, combine the superfine sugar with the salt, along with the juice of the lemons (about a quarter cup) and orange, making sure to catch any seeds. Stir, then bring the mixture to a boil over low heat, continuing to stir regularly.
Once the sugar has dissolved, keep the syrup aside as you get on with the cream. Pour the cream into a heavy-bottom saucepan. Scatter in the citrus zest and set over low heat. Bring to a boil, whisking often, then whisk in the sugar syrup.
Pull from the heat and set a sieve over the syrup pot or a four-cup liquid measuring cup (the spout will make pouring easier). Strain the cream into the pan, then divide the mixture between four to six appropriately-sized glasses or ramekins; six to eight-ounce ones should be about right. Cool at room temperature, then cover and transfer to the fridge to set completely; about six hours, but overnight is ideal.
Serve with lemon curd, whipped cream, crushed amaretti biscotti and chopped pistachios and enjoy!