3 lemons, 1 litre1 cream, 160 g sugar
For the citrus supremes:
1 orange, 1 grapefruit, 1 clementine
Grate the lemon zest and squeeze the juice. Heat the cream, sugar, and lemon zest to 70 °C (check the temperature using a pastry thermometer). When the temperature drops to 60 °C, add the lemon juice.
Pour this cream into six dishes and leave to set in the fridge.
Meanwhile, supreme the citrus fruit: peel the fruit and remove the pith, then hold the fruit in your hand and detach each segment from the white membranes by sliding a knife blade along each membrane to the centre of the fruit. Remove the flesh of each segment in this way.
To serve, arrange the citrus supremes on each bowl of cream.