Raspberry & orange syllabub
- Mary Cadogan
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Serves 6
Easy
Prep: 5 mins
A star rating of 5 out of 5.2 ratingsRate
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Fresh, fruity and light, this dessert gets a touch of luxury with cream and a splash of liqueur
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Ingredients
Nutrition
Units:
MetricUS
-
300g fresh or frozen raspberry
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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Nutrition: per serving
-
kcal599
-
fat51g
-
saturates29g
-
carbs25g
-
sugars16g
-
fibre2g
-
protein3g
-
salt0.07g
low
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Method
-
step 1
Divide the raspberries between six small glasses.
-
step 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.
-
step 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 TIPS
SWITCH WITH THE SEASONS
You can use other fruits for this, including sliced peaches, strawberries, blueberries and frozen mixed summer fruits.
Recipe from Good Food magazine, April 2005
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A star rating of 5 out of 5.2 ratings
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