Raspberry & orange syllabub

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• gwydd

  16 December 2011

  gwydd commented on this recipe

  I am making 65 for a party this evening. I am lightening the mixture by making a meringue using 2 egg whites and 4 oz sugar - then adding cream until it is in soft peaks and then very very slowly pouring in the orange and cointreau liquer. I am serving it with orange fork biscuits which are buttery and crispy and delicious!

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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 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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