1 medium orange
2/3 cup (150 ml) 1/4 pt medium dry cider
3 tbsp (45 ml) caster sugar (superfine granulated)
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
2/3 cup (150 ml) 1/4 pt medium dry cider
3 tbsp (45 ml) caster sugar (superfine granulated)
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
method
1. Pare off a few strips of orange peel using a potato peeler. Cut into really fine shreds and blanch in boiling water for 2 minutes, strain and cool.
2. Finely grate the remaining rind, then place in a small bowl with 60 ml (4 tbsp) orange juice, the cider and sugar. Stir well, cover and leave to stand for 2-3 hours.
3. Whip the fresh cream until softly stiff. Gradually whisk in the cider until the mixture holds its shape. Do not overwhip as the mixture may curdle.
4. Spoon into six glass dishes, cover and chill well before serving. Decorate with a few shreds of orange rind.
2. Finely grate the remaining rind, then place in a small bowl with 60 ml (4 tbsp) orange juice, the cider and sugar. Stir well, cover and leave to stand for 2-3 hours.
3. Whip the fresh cream until softly stiff. Gradually whisk in the cider until the mixture holds its shape. Do not overwhip as the mixture may curdle.
4. Spoon into six glass dishes, cover and chill well before serving. Decorate with a few shreds of orange rind.
serving amount
serves 6
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