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Double Orange Syllabub

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Syllabub on a layer of marinated oranges

Syllabub on a layer of marinated oranges

Ingredients

Serves: 2

Metric Cups
  • 3 oranges
  • 1 tablespoon caster sugar
  • 3 tablespoons cointreau
  • 35 grams caster sugar
  • 200 millilitres whipping cream
  • 3 oranges
  • 1 tablespoon superfine sugar
  • 3 tablespoons cointreau
  • 1 ounce superfine sugar
  • 7 fluid ounce heavy cream

Method

Double Orange Syllabub is a community recipe submitted by klp66 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Marinated oranges:

  • Zest two oranges, cut skin/white off one and slice the orange into fillets. Put fillets in a small bowl.
  • 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:

  • Grate zest from leftover orange and press juice into a bowl.
  • 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.
  • 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.
  • When ready to eat, assemble: Put marinated, drained orange fillets in two glasses (keep the marinade).
  • Spoon syllabub over. Finally, spoon over a little of the marinade, including zest.
  • Marinated oranges:

  • Zest two oranges, cut skin/white off one and slice the orange into fillets. Put fillets in a small bowl.
  • 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:

  • Grate zest from leftover orange and press juice into a bowl.
  • 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.
  • 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.
  • When ready to eat, assemble: Put marinated, drained orange fillets in two glasses (keep the marinade).
  • Spoon syllabub over. Finally, spoon over a little of the marinade, including zest.
  • Tell us what you think