500 ml thickened cream
3 oranges, segmented
3 limes, segmented
2 lemons, segmented
2 ruby grapefruit, segmented
2 blood oranges, segmented
2 tbsp pure icing sugar for dusting
8 shortbread-style biscuits, crumbled
1 package Vanilla Persian fairy floss, from specialty stores, to serve
1 ½ cups lemon and lime curd (see below)
Lemon and lime curd
6 large lemons
8 large limes
1 egg yolk
400 g caster sugar
200 g unsalted butter, chopped
4 gold-strength gelatine leaves
- Put 6 straight-edge glass tumblers in the freezer for 10 minutes to chill.
- Meanwhile, put cream in a large bowl and beat, using an electric hand mixer, until firm peaks form. In a separate large bowl, combine all fruit segments.
- Divide ½ of the segments among bases of chilled glasses, then lightly dust with icing sugar. Divide ½ of the whipped cream among glasses. Sprinkle over ½ of the crumbled biscuit. Repeat layering, finishing with a layer of biscuit. Top with curd and fairy floss to serve.
- Finely grate zest of 1 lemon and 1 lime into a medium bowl. Set aside. Juice all lemons and limes into a large jug. Set aside.
- Put eggs and yolk in a large bowl and lightly whisk until combined. Pour mixture through a sieve into a large heatproof bowl, pushing with a wooden spoon, if necessary. Stir in sugar, butter, and lemon and lime zest and juice mixtures. Put bowl over a saucepan of simmering water, making sure base of bowl does not touch water, and cook, stirring with a wooden spoon, for 15-20 minutes or until mixture is thick and smooth.
- Meanwhile, add gelatine to a bowl of cold water. Set aside for 5 minutes to soften.
- Drain gelatine and squeeze out excess liquid, then add softened leaves to egg mixture and whisk in thoroughly. Curd is ready when it will thinly coat the back of a spoon.
- Divide hot curd among 4 sterilised jars and seal with lids. Set aside to cool to room temperature – the curd will thicken slightly while standing. Serve, or store in the fridge for up to 3 weeks.