Orange and Cointreau syllabub | Matching Food & Wine
Orange makes a good festive alternative to lemon in this classic English dessert - an easy make-ahead pudding for New Year’s Eve or any other dinner party.
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Cooking tools:
- Microplane
- Citrus press
- Fine-mesh sieve
- Hand mixer
- Mixing bowl
- Spoon
- Ladle
- Glass
- Plate
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 150ml southern French muscat or similar sweet white wine
- 1 tablespoon Cointreau or other orange liqueur
- The finely grated rind of 2 unwaxed oranges
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 4 tablespoons unrefined caster sugar
- 400ml chilled double cream
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