Blood Orange Syllabub is a gorgeous seasonal dessert featuring one of my favourite fruits. Grown in China, the Southern Mediterranean and the United States, blood oranges are generally in season from January to April. They are an absolutely beautiful fruit.
Quick, easy and very impressive, Blood Orange Syllabub is the perfect dessert for mid-week entertaining. Syllabub is actually an old English dessert traditionally consisting of sweetened cream mixed with wine. The original recipe dates back to Tudor times. My version uses liqueur instead of wine and I like to garnish the syllabub with something crunchy, like crushed amaretti or ginger biscuits as well as seasonal fruits that compliment the beautiful flavour of blood oranges. Raspberries and blueberries, either together or separately, are my favourites.
You can make this recipe a couple of hours ahead and store it in the fridge but wait until just before serving to garnish.
- 2 blood oranges, zest and juice
- 1 cup sugar (caster or super fine sugar if possible, but granulated does work)
- ½ cup Cointreau, Triple Sec or Grand Mariner
- 1½ cups double (heavy) cream
- ½ cup blueberries and/or ½ cup raspberries
- 12 amaretti or hard gingerbread biscuits, crushed
- Mix the blood orange juice and zest with the Cointreau, Triple Sec or Grand Mariner and set aside.
- Gently whip the cream with the sugar until soft peaks begin to form. Add the blood orange and liqueur mixture and whisk gently until it is all mixed in.
- Divide the mixture between six glasses or serving dishes. Refrigerate until ready to serve.
- Just before serving, scatter the syllabubs with the fruit and crushed biscuit crumbs.
Shared with Simple Supper Tuesday