Raspberry & orange syllabub
Fresh, fruity and light, this dessert gets a touch of luxury with cream and a splash of liqueur
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 5 mins
- Divide the raspberries between six small glasses.
- Finely grate the zest of one orange and squeeze the juice of both into a large bowl. Stir in the Grand Marnier and sugar.
- Gradually whisk in the cream until it just holds its shape in soft folds. Spoon the mixture over the raspberries and serve with a soft amaretti biscuit on the side.
Switch with the seasons
You can use other fruits for this, including sliced peaches, strawberries, blueberries and frozen mixed summer fruits.
Per serving
599 kcalories, protein 3.0g, carbohydrate 25.0g, fat 51.0 g, saturated fat 29.0g, fibre 2.0g, sugar 16.0g, salt 0.07 g
Recipe from Good Food magazine, April 2005.
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http://www.bbcgoodfood.com/recipes/2935/
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 5 mins
Ingredients
- 300g fresh or frozen raspberries , thawed
- 2 oranges
- 6 tbsp Cointreau or Grand Marnier
- 75g caster sugar
- 568ml carton double cream
- soft amaretti biscuits to serve (we used Corsini Amaretti Morbidi)
Per serving
599 kcalories, protein 3.0g, carbohydrate 25.0g, fat 51.0 g, saturated fat 29.0g, fibre 2.0g, sugar 16.0g, salt 0.07 g
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16 December 2011
gwydd commented on this recipe
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