Raspberry & Orange Syllabub

Impress guests with this scrumptious dessert - by Barbara Northwood

Raspberry & Orange Syllabub

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Choose glasses that taper out at the top – they look good and they will be easier to fill, too. You can use other fruits for this, including sliced peaches, strawberries, blueberries and frozen mixed summer fruits.

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

Method

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

PER SERVING

599 kcalories, protein 3g, carbohydrate 25g, fat 51g, saturated fat 29g, fibre 2g, added sugar 16g, salt 0.07g

Barbara Northwood

Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.