Blood Orange Syllabub
Ingredients
- 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
Instructions
- 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.
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