Christmas Satsuma Syllabub Recipe

• 4 Satsuma's (a kind of plum)
• 11/2 Cup Double Cream
• 1 tbsp Caster/Superfine Sugar/Apricot jam/jelly to taste
• Curls of Satsuma skin to decorate

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