Raspberry & orange syllabub

Raspberry & orange syllabub

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Cooking time

Prep: 5 mins

Skill level

Easy

Servings

Serves 6

Fresh, fruity and light, this dessert gets a touch of luxury with cream and a splash of liqueur

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
599
protein
3g
carbs
25g
fat
51g
saturates
29g
fibre
2g
sugar
16g
salt
0.07g

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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Method

  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.

Recipe from Good Food magazine, April 2005

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Comments

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gwyddfid's picture

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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