Mandarin and Campari granita with orange fool
For the granita
100g caster sugar
The juice of 1 lemon
600ml fresh mandarin juice (you'll need two or three dozen, depending on ripeness)
For the orange fool
The finely sliced zest of 1 orange
50g caster sugar
The finely grated peel (no pith!) and juice of 1 orange
200ml top-quality double cream
Put the Campari, sugar and lemon juice into a bowl, stir until the sugar is dissolved, then add the mandarin juice. Pour into a suitable container and freeze. After half an hour, stir with a fork, dragging crystals from the outside edges to the centre, and repeat every half-hour or so until the granita is formed into loose crystals.
Put the sliced orange peel in a pan of cold water, bring to a boil and simmer for five minutes. Tip into a sieve and run under cold water. Return the zest to the pan with the caster sugar and 200ml of water, bring to a simmer and cook gently, without stirring, until a light syrup coats the zest. Add a splash or two of water if the syrup cooks too quickly and reduces. Take off the heat and leave to cool.
When the time comes to serve, dissolve the sugar in the orange juice, add the grated zest and stir in the cream. Whisk lightly until it falls in soft folds. Heap the granita into chilled glasses, top with a dollop of fool, spoon over the zest in syrup and serve.
• Jeremy Lee is head chef at Blueprint Cafe, London SE1.