Grate the orange zest into a small bowl, and squeeze in
The next day, stir in the creams, and whisk until foamy. Spoon into wine glasses, and chill until required. Serve with sponge fingers, brandy snaps, almond biscuits, or crisp cigarette-shaped wafers.
If you leave the syllabub for several hours, it will separate into a thick cream on top and clear liquorous whey at the bottom. It is very good like this but equally very good freshly whipped.
© 2000 Frances Bissell. All rights reserved.