Orange syllabub with Biscoff base
This dessert is rather rich, hence I've served it in shot glasses. You definitely need an electric mixer.
Servings: 10 shot glass sized portions
Ingredients
- 1 orange
- 100 ml water
- 100 g caster sugar (superfine baking sugar)
- 100 g speculoos or other biscuit such as ginger snaps or digestive crumbs
- 284 ml double cream I used Elmlea reduced fat variety
- 1 tbsp Grand Marnier or Cointreau orange liqueur
- 100 g icing sugar (confectioners sugar)
Instructions
- Cut one quarter from the orange and slice it finely into thin quarter circle slices. With the chunk that's left cut the remaining zest into shards.
- Juice the remaining three quarters of the orange and set aside.
- Boil a sugar syrup with 100ml water and 100g caster sugar. Let it simmer with the orange slices in it - it shouldn't go dark and caramelised, you should have a thick clear syrup.
- Meanwhile, using fine grater, remove the zest from the rest of the orange and set aside.
- Using the electric mixer, whip the double cream in a medium size bowl. As it thickens add the icing sugar, orange zest, orange juice and orange liqueur. Beat until thick and it holds a ribbon trail.
- Turn the heat off for the orange slices in syrup.
- Spoon biscuit crumbs into the individual dishes/shot glasses. Spoon over 1 tbsp of the orange syrup into each and mix a little.
- Dispense some whipped cream mixture into a disposable piping bag and pipe syllabub into each serving dish/ shot glass.
- Decorate with slices of sugary orange segment and serve.
