Raspberry & orange syllabub

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Mary Cadogan

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Recipe by Mary Cadogan

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1. Divide the raspberries between six small glasses.
2. Finely grate the zest of one orange and squeeze the juice of both into a large bowl. Stir in the Grand Marnier and sugar.
3. 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

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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

Preperation 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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