* 2 cups heavy cream
* 1 cup sugar
* ¼ cup calamansi juice
* candied citrus peel, fresh fruit wedges, shortbread biscuits (for garnish)
1) Combine heavy cream and sugar in a medium saucepan. Boil over medium heat for 2 to 3 minutes, stirring occasionally to prevent from scorching. Remove from heat.
2) Add calamansi juice. (Note: The mixture should thicken almost immediately.) Let mixture cool. Distribute evenly among 6 dessert cups. Refrigerate for 2 hours or overnight. Serve chilled with candied citrus peel, fresh fruit wedges or shortbread biscuits.