Orange Syllabub
Photography by Aaron McLean.
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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.