Citrus possets with mandarin jelly

For the posset:

300ml double cream

grated rind and juice of 1 lemon

50g caster sugar

grated rind of 1 orange

For the jelly:

300g tin mandarin slices in fruit juice

25g caster sugar

1 1/2 leaves of gelatine

• Place the cream in a saucepan and bring to the boil. When boiling, boil for 2 minutes, remove from the heat and add the sugar, lemon rind and juice. Stir well until mixed and then add in the orange rind. The mixture will have thickened at this stage. Cool the mixture and then pour into 4-6 small glasses, leaving space for the jelly at the top. Place in the fridge for at least 2 hours.

• To make the jelly: drain the mandarin slices and dry the segments on kitchen paper. Place the gelatine in a jug and cover with cold water. Leave for 10 minutes until softened.

• Place the remaining juice in a saucepan with the 25g sugar. Bring to the boil and then remove from the heat. Immediately, squeeze out the water from the gelatine and add this to the juice. Stir well and leave to cool.

• Remove the possets from the fridge and top each one with some of the mandarin slices. Divide the jelly between the glasses and top with some more mandarin slices. Return to the fridge until the jelly has set and then serve.

This makes 4-6 small pots but you can double the recipe (just use one orange) to make larger possets.