Ingredients
100ml/3½fl oz Cointreau
1 orange, grated zest only
2 tbsp freshly squeezed orange juice
1 tsp sugar
300ml/10fl oz double cream
Method
1. Heat the Cointreau in a small saucepan and bring to the boil.
2. Add in the orange zest and cook briskly until the Cointreau has reduced by half.
3. Stir in the orange juice, sugar and cream. Bring to the boil, reduce the heat and simmer for 2-3 minutes.
