Annie Bell's Lemon and Lime Fluff

Whip up a speedy treat: double cream with a citrussy bite.

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   1. Place the lemon juice and zest in one small bowl and the lime juice and zest in another. Add half the brandy and half the sugar to each one. Set aside for two hours. At the end of this time stir the mixtures to dissolve the sugar but don’t worry if it doesn’t dissolve completely.
   2. Using an electric hand whisk, whip half the cream in a bowl until it just starts to hold its shape. Add half the wine in about three goes, whisking between each addition until fluffy – it’s important to add the wine very gradually otherwise the mixture can split. Now add the lemon and sugar mixture in two goes, and whisk to a thick, fluffy, loose mousse.
   3. Divide the lemon mousse among four clear glasses and chill for 1 hour until firm.
   4. Repeat with the remaining ingredients for the lime mousse, spoon into the glasses, then chill for a couple of hours. If wished, decorate with jellied lemon slices and lime zest. The fluff is best served the day it is made.