Orange Syllabub
If time permits, let the syllabub base infuse for up to 24 hours before whipping into the cream.
Recipe by Claire Aldous
Photography by Aaron McLean
From issue #45
Aug. 28, 2015
ingredients
finely grated zest 1 orange
1 tablespoon orange juice
1 tablespoon lemon juice
2 tablespoons sweet dessert wine
2 tablespoons caster sugar
300 ml cream
Method
Combine all the ingredients, except the cream, in a bowl, cover and leave for at least 2 hours and up to 24 hours, stirring occasionally to dissolve the sugar. Add the cream and whisk until soft peaks form.
