- 400 ml milk
- 50 gm cornflour mixed with 100ml water
- 70 gm caster sugar
- 1 tbsp orange blossom water, or to taste
- Finely grated mandarin rind, to serve
- 200 gm caster sugar
- 200 ml fresh mandarin juice (from about 5 mandarins)
- 1For mandarin granita, combine sugar and 200ml water in a small saucepan over medium heat and stir until sugar dissolves (4-5 minutes). Bring to the boil, then remove from the heat and allow to cool. Stir in mandarin juice, pour into a wide, shallow tray and freeze (6 hours or overnight). Scrape with a fork into fine ice crystals and return to freezer until required.
- 2Bring milk and 100ml water to the boil in a saucepan, add cornflour slurry, stirring continuously, then reduce heat to medium and cook until mixture just boils and begins to thicken (2-3 minutes). Remove from heat and stir through sugar and orange blossom water to taste. Whisk vigorously to dissolve the sugar, then strain through a coarse sieve into a measuring jug so it's easier to pour. Pour into four 250ml bowls or glasses and set aside to cool slightly. Once cool, place in the refrigerator to set (1½ to 2 hours).
- 3Serve topped with mandarin granita and mandarin rind.