Raspberry & orange syllabub
Fresh, fruity and light, this dessert gets a touch of luxury with cream and a splash of liqueur
0
ratings
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 3g, carbohydrate 25g, fat 51 g, saturated fat 29g, fibre 2g, salt 0.07 g
Recipe from Good Food magazine, April 2005.
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http://www.bbcgoodfood.com/recipes/2935/
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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)
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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 3g, carbohydrate 25g, fat 51 g, saturated fat 29g, fibre 2g, salt 0.07 g
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