SERVES 8 PREP 30 minutes + 8 hours to chill COOK 10 minutes COST $2.35 a serve
INGREDIENTS
85g packet orange-flavoured
jelly crystals
1 red grapefruit
1 mandarine
2 oranges
5 whole dried cloves
⅓ cup caster sugar,
plus 2 tablespoons extra
½ cup custard powder
1 litre (4 cups) milk
425g bought lemon loaf cake
300ml thickened cream
2 tablespoons icing sugar
2 teaspoons finely grated
lime zest
METHOD
1 Make jelly as packet directs. Place in a 3.5-litre (14-cup) glass serving bowl. Chill for 4 hours or until set.
2 Using a sharp knife, cut away rind and white pith from grapefruit. Holding fruit over a bowl, cut between the membranes to release segments and catch any juice. Repeat with mandarine. Cut rind into thin strips. Grate zest from oranges, then cut into segments, reserving any juices.
3 Place cloves, sugar and 2 tablespoons water in a small saucepan over low heat. Cook and stir for 2 minutes or until sugar dissolves. Add mandarine and grapefruit rind; simmer for 2 minutes or until soft. Stir in mandarine and grapefruit segments, plus any reserved juice. Remove from heat. Cool. Strain; reserve syrup.
4 Whisk custard powder, extra sugar, milk and reserved orange zest in a saucepan until smooth. Place over moderately low heat; cook and stir for 5 minutes or until custard boils and thickens. Transfer to a heatproof bowl; cover surface with plastic food wrap. Chill for 1 hour or until cooled
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