Ingredients
Method
1.In a medium saucepan, combine sugar and juices. Stir over a low heat, until sugar dissolves.
2.Bring to boil. Simmer, without stirring, for 5 minutes. Remove from heat. Stir in citrus rinds. Cool to room temperature. Transfer to a large bowl.
3.In a small jug, whisk gelatine briskly into water until dissolved. Cool to room temperature. Whisk into juice mixture.
4.Beat egg whites in a clean bowl until soft peaks form. Fold into juice mixture with cream.
5.Spoon into 6 x 1/2 cup ramekins. Chill for 2 hours or overnight until firm. Decorate tops with cream and rind. Serve with biscuits.
It is important to have mixtures at similar temperatures before combining to prevent strings and lumps.
Note
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