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

Time 35m

Yield Serves 2 with leftovers

Number Of Ingredients 13

Ingredients

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