Rhubarb and orange syllabub with toasted nuts
Prep time overnight
Cook time overnight
Serves 4
Dietary Vegetarian
From Saturday Kitchen
Method
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Mix the Grand Marnier with the marmalade and orange zest. Mix the cream with the mascarpone, then gently stir in the marmalade mixture and gently fold in the rhubarb.
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Divide the mixture between four wine glasses and chill for at least 4 hours but preferably overnight.
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Before serving, toast the nuts in a dry frying pan. Allow to cool before sprinkling over each syllabub. Finish with a drizzle of honey.
Ingredients
- 3 tbsp Grand Marnier
- 3 tbsp good quality Seville orange marmalade
- Seville orange, zest only
- 150ml/¼ pint double cream
- 290ml/½ pint mascarpone
- 170g/6oz cooked rhubarb
- 110g/4oz pistachio
- 4 tbsp orange blossom honey
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