Desserts and Treats - Orange Syllabub with fresh raspberries
Friday 9th February 2018
This light and fluffy dessert makes a delicious pud after a rich main course. As the wine mixture tends to splash as it thickens, believe me, you really do need a large bowl!
125 ml fruity white wine, chilled
Grated rind and juice 1 medium orange
40g Caster sugar
450ml double cream
1 tablespoon Grand Marnier, optional but nice
225g Fresh raspberries
- Put wine, with the orange rind and juice into an extra large mixing bowl. Add sugar and double cream.
- Whisk, using a hand held electric mixer, until light, fluffy and thickened. Stir in the Grand Marnier if using.
- Divide raspberries between 6 wine glasses. Spoon syllabub over the raspberries, dividing evenly.
- Chill for at least 10 minutes before serving.
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