Ingredients
- 8 large juicy oranges
- 6tbsp Cointreau, optional
- 568ml carton double cream
- 1tbsp golden icing sugar, sifted
Method
- Grate the zest from two oranges, put in a small bowl and put to one side.
- Put the oranges on a board and use a sharp knife to cut the top and bottom off each. Next, cut off all the peel and white pith. Cut the flesh into rounds, pouring any juice into a large serving bowl. Put the slices in the bowl, add 3tbsp Cointreau, if using, and put to one side.
- Whip the cream in a bowl until just thick and stir in the remaining Cointreau, almost all the orange zest and the icing sugar. Scatter over the remaining zest and serve with the oranges.
Notes
Take care not to overwhip the cream when you're whisking it first; it will thicken a lot once you add the remaining ingredients. Prepare ahead: Make the recipe up to the end of step 2 up to a day ahead, cover and chill. Make the cream up to 4hr ahead, cover and chill until ready to serve.