| • | Wash 2 of the Satsuma and finely grate the zest into a bowl.
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| • | Add the cream. Stir, cover and leave for at least 30 minutes.
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| • | Strain the cream through a nylon sieve into another bowl, pressing through as much of the oily rind as possible to give flavor.
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| • | Squeeze the juice from the entire Satsuma and add to the cream.
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| • | Half whisk the cream. Then add sugar or jam to it and stir.
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| • | Whisk again gently to prevent curdling, until the mixture forms soft peaks, and then spoon it into small individual glasses.
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| • | Cover and chill until ready to serve.
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| • | Decorate with Satsuma curls and serve within 1 hour. |
