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DOUBLE ORANGE SYLLABUB

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Serves: 2

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Syllabub on a layer of marinated oranges

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Ingredients

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  • 3 oranges
  • 1 tablespoon caster sugar
  • 3 tablespoons Cointreau
  • 35 grams caster sugar
  • 200 ml whipping cream

Method

Marinated oranges:

  1. Zest two oranges, cut skin/white off one and slice the orange into fillets. Put fillets in a small bowl.
  2. Press juice of the other orange and put in a small pan with 1 tbsp sugar. Let it boil until it thickens slightly, takes about 15 mins. Pour over fillets, let cool in the fridge for an hour.

Syllabub:

  1. Grate zest from leftover orange and press juice into a bowl.
  2. Mix zest, juice, Cointreau and 35 g sugar, until sugar has dissolved. Add, little by little, cream while mixing with a whisk, until it holds soft peaks.
  3. Both can be kept in fridge for some hours, but take it out ½ hour before you want to serve it - should not be served too cold.
  4. When ready to eat, assemble: Put marinated, drained orange fillets in two glasses (keep the marinade).
  5. Spoon syllabub over. Finally, spoon over a little of the marinade, including zest.

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