Begin this recipe the day before serving.

Using a vegetable peeler, carefully peel the skin from 2 of the oranges in long strips, (using a light touch to avoid the bitter white pith). Reserve the orange flesh for another use. Pour the olive oil into a small saucepan and add the strips of orange zest. Heat gently on low, without letting the oil smoke, swirling occasionally. When the oil is fragrant and very slightly reduced, about 12-15 minutes, turn off the heat and allow the mixture to cool. Cover and allow to sit out, in a cool place, overnight.

When you have set the oil aside, place 1/4 cup of the buttermilk in a small bowl and sprinkle the gelatine powder over the top. Whisk to combine and set aside to bloom.

Zest half of the remaining orange and half a lemon with a vegetable peeler, (reserving the rest of the fruit for another use). Place the cream, the scant 3/4 cup sugar, orange zest, lemon zest and basil stems in a medium heavy-bottomed stainless-steel saucepan. Heat the mixture gently over medium-low, stirring with a rubber/silicon spatula. Watch carefully — you do not want the cream to simmer.

When the cream is just scalded — steaming and showing a few bubbles around the edges (check with a kitchen thermometer for a temperature of 82°C) — remove from the heat and add the buttermilk-gelatine mixture, stirring to combine. Let cool for 5 minutes, then strain through a fine mesh sieve into a jug. Add the remaining 3/4 cup buttermilk and stir to combine. Pour into 6 to 8 chilled dessert bowls or ramekins. Cover and chill overnight, until set.

To serve, remove bowls from fridge and drizzle with a little orange zest oil. Garnish with small scoops of berry sorbet, small basil leaves, fresh berries and, if you like, crumbled biscotti or amaretti biscuits.

Recipe adapted from original by chef Angela Tamura of Pèppoli