4 digestive biscuits
1 satsuma, peeled and segmented
85 ml (3 fl oz) double cream, very lightly whipped
1 satsuma, peeled and segmented
85 ml (3 fl oz) double cream, very lightly whipped
For the filling
120 ml (4 fl oz) double cream
1 vanilla pod, seeds only
1 satsuma, zest only
3/4 tub curd cheese
30 g (1 oz) icing sugar
1 tbsp Grand Marnier
1 vanilla pod, seeds only
1 satsuma, zest only
3/4 tub curd cheese
30 g (1 oz) icing sugar
1 tbsp Grand Marnier
For the orange sauce
2 oranges, zest only
1 orange, juice only
1 orange, peeled and cut into segments
55 g (2 oz) butter
1 tbsp Grand Marnier
1 orange, juice only
1 orange, peeled and cut into segments
55 g (2 oz) butter
1 tbsp Grand Marnier
method
1. Make the filling by placing all the ingredients in a bowl and mixing together.
2. Break up the digestive biscuits into pieces and fold through the filling with the satsuma segments.
3. To make the sauce heat the zest and butter in a pan.
4. Add the orange juice and segments and grand marnier and stir through.
5. Divide the filling mixture into two glasses.
6. Spoon over the cream, pour over the orange sauce and serve
2. Break up the digestive biscuits into pieces and fold through the filling with the satsuma segments.
3. To make the sauce heat the zest and butter in a pan.
4. Add the orange juice and segments and grand marnier and stir through.
5. Divide the filling mixture into two glasses.
6. Spoon over the cream, pour over the orange sauce and serve
serving amount
serves 2
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