Ingredients
For the syllabub
75ml/3fl oz whipped cream
75ml/3fl oz mascarpone
75g/3¾oz white chocolate, melted
1 orange, juice and zest only
For the oranges
100g/3½oz caster sugar
1 orange, peeled and cut into segments and juice reserved
50ml/2fl oz water
Method
1. For the syllabub, place all the ingredients into a bowl and mix together, then transfer the mixture into a tall glass.
2. For the oranges, heat the sugar in a frying pan over a high heat, until the sugar caramelises-it will turn darker in colour. As soon as this happens, place the bottom of the pan in cold water to stop it caramelising any further.
3. Add the orange juice and water and shake the pan to dissolve the caramel
4. To serve, place the segmented orange on top of the syllabub in the tall glass and pour over the caramel and orange liquid.
