Citrus burst syllabub with almond heart cookies

Citrus burst syllabub with almond heart cookies

  • Rating: 4 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Serves 2 with leftovers

Create a simple posset-like mousse of orange and lemon, and serve with your own nutty biscuits for dipping

  • Freezable (Freeze cookies only)
Nutrition: per serving (cookies and syllabub)
HighlightNutrientUnit
kcal562
fat47g
saturates27g
carbs29g
sugars24g
fibre1g
protein4g
low insalt0.2g
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Ingredients

For the cookies

Method

  • STEP 1

    First, make the cookies. With a wooden spoon, beat together the butter and sugar in a bowl until pale. Stir in the flour, vanilla, lemon zest, ground almonds and egg. Using your hands, bring together into a dough. Shape into a disc. Wrap in baking parchment and chill for 1 hr.

  • STEP 2

    Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the dough to approx 3mm thick. Using a cookie cutter, cut out approx 12 hearts (or rounds) and carefully put on a non-stick baking sheet. Brush lightly with a little beaten egg and gently press in some flaked almonds. Pop in the freezer for 10 mins, then bake for 12-15 mins until just golden and cooked through. Cool on a wire rack. Cookies will keep for a few days in an airtight container.

  • STEP 3

    For the syllabub base, put the orange and lemon juices, grated zests and liqueur in a bowl. Add the sugar and stir to dissolve. Can be done in the morning.

  • STEP 4

    Just before serving, add the cream to the base and whip until soft peaks form. Serve topped with the orange segments and pared orange zest, with the cookies.

Goes well with

Recipe from Good Food magazine, January 2013

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    Overall rating

    Rating: 4 out of 5.2 ratings

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