A simple thrown-together dessert when there was nothing else in the house. This serves 3 but there are definitely no hard and fast rules here with quantities, or even types, of anything. It’s all preference. Feel free to use different fruits, or use lemon juice and zest and lemon liqueur for the syllabub. You can also top with crushed biscuits or chocolate curls if you prefer. It’s all good.
Juice and zest of 1 orange
1 shot cointreau (orange liqeur)
250g fresh berries – I used blueberries and raspberries
Cocoa, for sprinkling
1. Wash your berries. Sprinkle with a teaspoon of sugar. Spoon into three serving glasses. (I wanted to use my martini glasses but I’ve only got 2, thanks to friends breaking them *grumble grumble*)
2. Pour the orange juice and zest into a small saucepan. Add 2 tablespoons of sugar. Heat and stir until you’ve got a clear syrup. Set aside to cool.
3. Whisk the cream. Half way through whisking, add the cooled syrup and the shot of cointreau. Continue whisking until thick and smooth and lightly peaking.
4. Divide the cream mixture between the glasses, sprinkle with cocoa and pop in the fridge til after dinner. 🙂