Citrus burst syllabub with almond heart cookies - Good Food Middle East
Create a simple posset-like mousse of orange and lemon, and serve with your own nutty biscuits for dipping
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Ingredients
- juice ½ orange, plus pinch grated zest and a little pared zest to serve- cut out the segments from remaining ½ orange
- juice ½ lemon plus pinch grated zest
- 1 tbsp orange liqueur (we used Grand Marnier)
- 1 tbsp golden caster sugar
- 150ml double cream
- 50g butter
- 50g golden caster sugar
- 85g plain flour, plus extra for rolling
- few drops vanilla extract
- pinch lemon zest
- 2 tbsp ground almonds
- 1 egg, beaten
- 2 tbsp flaked almonds
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