Citrus budino with crème fraîche

Preparation

Method for the orange layer

1. Zest the lime and set aside half to sprinkle on top of the serving glasses.

2. Peel the whole oranges and split into segments.

3. Cut the segments into pieces.

4. Mix with the lime zest.

5. Arrange the mixture in the bottom of the serving glasses and chill.

Method for the orange cream

1. Zest and juice the orange.

2. Heat the whole milk and Grand Fermage crème fraîche together with the orange zest over a medium heat until it starts to simmer.

3. Separate the egg yolks of two of the eggs.

4. Beat the egg yolks and the other whole egg together with the sugar and cornflour.

5. Add the orange juice.

6. Pour the warm milk mixture into the egg mixture, add the butter and amaretto and whisk.

7. Place the remaining mixture back on the hear and whisk until thick.

8. Pour into the serving glasses.

9. Cover with cling film and chill for at least 4 hours.

Method for the lemon curd

1. Zest and juice two lemons.

2. Whisk the eggs with the sugar.

3. Add the lemon juice.

4. Heat the mixture over a medium heat until thick.

5. Add the butter and lemon zest and mix.

6. Remove from the heat, cover with cling film and chill.

Method for the assembly

1. Dollop of spoon of lemon curd onto the orange cream.

2. Top with a spoon of Grand Fermage crème fraîche.

3. Decorate with a sprinkling of the reserved lime zest.