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Citrus burst syllabub with almond heart cookies

Citrus burst syllabub with almond heart cookies

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(2 ratings)

Prep: 20 mins Cook: 15 mins Plus chilling

Easy

Serves 2 with leftovers
Create a simple posset-like mousse of orange and lemon, and serve with your own nutty biscuits for dipping

Nutrition and extra info

  • Freeze cookies only

Nutrition: per serving (cookies and syllabub)

  • kcal562
  • fat47g
  • saturates27g
  • carbs29g
  • sugars24g
  • fibre1g
  • protein4g
  • salt0.2g
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Ingredients

  • juice ½ orange, plus pinch grated zest and a little pared zest to serve- cut out the segments from remaining ½ orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • juice ½ lemon plus pinch grated zest

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp orange liqueur (we used Grand Marnier)
  • 1 tbsp golden caster sugar
  • 150ml double cream

For the cookies

  • 50g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g golden caster sugar
  • 85g plain flour, plus extra for rolling
  • few drops vanilla extract
  • pinch lemon zest
  • 2 tbsp ground almond
  • 1 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp flaked almond

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Method

  1. First, make the cookies. With a wooden spoon, beat together the butter and sugar in a bowl until pale. Stir in the flour, vanilla, lemon zest, ground almonds and egg. Using your hands, bring together into a dough. Shape into a disc. Wrap in baking parchment and chill for 1 hr.

  2. Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the dough to approx 3mm thick. Using a cookie cutter, cut out approx 12 hearts (or rounds) and carefully put on a non-stick baking sheet. Brush lightly with a little beaten egg and gently press in some flaked almonds. Pop in the freezer for 10 mins, then bake for 12-15 mins until just golden and cooked through. Cool on a wire rack. Cookies will keep for a few days in an airtight container.

  3. For the syllabub base, put the orange and lemon juices, grated zests and liqueur in a bowl. Add the sugar and stir to dissolve. Can be done in the morning.

  4. Just before serving, add the cream to the base and whip until soft peaks form. Serve topped with the orange segments and pared orange zest, with the cookies.

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Comments (2)

browste1's picture
4

Very light and refreshing dessert, easy to make.

mariannew's picture
4

A really light and refreshing ending to a meal. Made this last night, very easy to do, but you must make it last minute and ensure both the juice & cream are very hard. Have a VERY big bowl (unlike me otherwise you redecorate the kitchen!

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