Orange Syllabub Recipes

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RASPBERRY & ORANGE SYLLABUB



Raspberry & orange syllabub image

Fresh, fruity and light, this dessert gets a touch of luxury with cream and a splash of liqueur

Provided by Mary Cadogan

Categories     Dessert, Dinner, Supper

Time 5m

Number Of Ingredients 6

300g fresh or frozen raspberry , thawed
2 oranges
6 tbsp Cointreau or Grand Marnier
75g caster sugar
568ml carton double cream
soft amaretti biscuits to serve (we used Corsini Amaretti Morbidi)

Steps:

  • Divide the raspberries between six small glasses.
  • Finely grate the zest of one orange and squeeze the juice of both into a large bowl. Stir in the Grand Marnier and sugar.
  • Gradually whisk in the cream until it just holds its shape in soft folds. Spoon the mixture over the raspberries and serve with a soft amaretti biscuit on the side.

Nutrition Facts : Calories 599 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium

ORANGE SYLLABUB



Orange Syllabub image

Make and share this Orange Syllabub recipe from Food.com.

Provided by Pie Queen

Categories     Beverages

Time 5m

Yield 2 serving(s)

Number Of Ingredients 5

100 ml white wine
100 ml freshly squeezed orange juice
1 tablespoon icing sugar
200 ml tbsps whipping cream
4 -6 tablespoons Reddi-wip topping

Steps:

  • Shake the wine, orange juice, sugar and cream together in a bottle and pour into a wine glass.
  • Whisk until frothy.
  • Top with rediwhip and garnish with an orange slice or you could use some thawed cool whip.

Nutrition Facts : Calories 439, Fat 35.3, SaturatedFat 21.9, Cholesterol 130.4, Sodium 39.4, Carbohydrate 21.4, Fiber 0.1, Sugar 16.7, Protein 2.4

CITRUS BURST SYLLABUB WITH ALMOND HEART COOKIES



Citrus burst syllabub with almond heart cookies image

Create a simple posset-like mousse of orange and lemon, and serve with your own nutty biscuits for dipping

Provided by Good Food team

Categories     Dessert, Dinner

Time 35m

Yield Serves 2 with leftovers

Number Of Ingredients 13

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 almond
1 egg , beaten
2 tbsp flaked almond

Steps:

  • First, make the cookies. With a wooden spoon, beat together the butter and sugar in a bowl until pale. Stir in the flour, vanilla, lemon zest, ground almonds and egg. Using your hands, bring together into a dough. Shape into a disc. Wrap in baking parchment and chill for 1 hr.
  • Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the dough to approx 3mm thick. Using a cookie cutter, cut out approx 12 hearts (or rounds) and carefully put on a non-stick baking sheet. Brush lightly with a little beaten egg and gently press in some flaked almonds. Pop in the freezer for 10 mins, then bake for 12-15 mins until just golden and cooked through. Cool on a wire rack. Cookies will keep for a few days in an airtight container.
  • For the syllabub base, put the orange and lemon juices, grated zests and liqueur in a bowl. Add the sugar and stir to dissolve. Can be done in the morning.
  • Just before serving, add the cream to the base and whip until soft peaks form. Serve topped with the orange segments and pared orange zest, with the cookies.

Nutrition Facts : Calories 562 calories, Fat 47 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

LEMON SYLLABUB



Lemon Syllabub image

This is a deliciously light, creamy, sophisticated little dessert from days gone by. I first tasted it at a supper given by a lecturer in seventeenth-century literature when I was at college, and it took our tastebuds right back to the Restoration. It can be prepared as either a parfait or a punch--please note that either version contains alcohol, so you may not want to serve this to younger family members.

Provided by SARAH-NEKO

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 45m

Yield 6

Number Of Ingredients 8

1 cup heavy whipping cream, chilled
½ cup white sugar
¼ cup white wine
⅛ cup fresh lemon juice
1 teaspoon grated lemon zest
¼ teaspoon ground nutmeg (or to taste)
1 sprig fresh mint leaves for garnish
lemon slices for garnish

Steps:

  • Whip the cream and sugar in a chilled bowl, until the cream begins to thicken. Gradually whip in the white wine, lemon juice, and lemon zest. Continue to whip until light and fluffy, but not grainy. Cover the mixture and chill until serving time.
  • Serve in chilled parfait glasses, garnished with a dash of nutmeg, a sprig of mint, and a slice of lemon. Syllabub should be eaten with a small spoon, and savored.

Nutrition Facts : Calories 223.3 calories, Carbohydrate 24.6 g, Cholesterol 54.3 mg, Fat 14.9 g, Fiber 2.7 g, Protein 1.5 g, SaturatedFat 9.2 g, Sodium 17.4 mg, Sugar 17 g

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