Tangy Seville Orange Syllabub

This entry is filed under Dessert Recipes.

Warning: This is seriously addictive

Warning: This is seriously addictive stuff! Shown here topped with Seville orange sorbet


N.B.: If you can’t get hold of Seville oranges, substitute them with 1½ tbsp lemon juice and ½ tbsp orange juice and add plenty of orange zest. TIP: Include a little orange pith to mimic the bitterness of Sevilles.

Serving Size: 2
Preparation Time: 10 minutes. Make a day ahead
Effort Level: Dead easy
Shelf Life: 2 days in fridge. 3 months in freezer

30ml (2 tbsp) Seville orange juice
50g caster sugar
200ml double cream


Food Mixer / hand held mixer / balloon whisk
Fine microplane
Small sieve
Small bowl
Lemon reamer or squeezer
Sundae glasses

Here’s What You Do:
Pour 200ml double cream and 50g caster sugar into the mixing bowl and whip to soft thick peaks.

Grate the zest from one Seville orange onto the whipped cream followed by 30ml of juice.
TIP: If using a reamer, place a sieve over a small mixing bowl first to catch all the pips.

Mix until fully incorporated then spoon into 2 sundae glasses and refrigerate for several hours. For best results make a day in advance.

For extra wow factor try topping with a little orange and clove sorbet as shown in the picture.

2 Responses to “Tangy Seville Orange Syllabub”

  1. Sarah says:

    I am hosting a dinner party in a few weeks and am going to create this wonderful dessert. The best thing about it is you can prepare and make the day before. Can’t wait as I have tried the leek and potato soup already which was a huge success, dead easy to make and deliciously gorgeous and it tasted so creamy but without any cream! Lush!

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