| • | Wash 2 of the Satsuma and fine grate the zest into a bowl.
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| • | Add the cream. Stir, cover and leave only for at minimum 30 minutes.
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| • | Strain the cream through a nylon sieve into some other bowl, pressing out through as much of the greasy rind as possible to give flavor.
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| • | Squeeze the juice from the whole 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 very soft peaks, and then tablespoon it into little individual glasses.
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| • | Cover and cool until ready to serve.
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| • | Decorate with Satsuma curls and serve up inner 1 hour.
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