Orange Syllabub

, from Issue #45. August, 2015
Photography by Aaron McLean.
    Orange Syllabub

    If time permits, let the syllabub base infuse for up to 24 hours before whipping into the cream.

    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. 

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