10 minutes to make - No cooking and easy!
1 small orange unwaxed grated and juiced,
150ml dry cider,
6 tbsp light muscovado sugar,
284ml carton double cream,
mint sprigs to serve,
In a food processor, blender or hand whisk, process the orange rind and juice, the cider, sugar and cream until the mixture is thickened.
Spoon into six large wine glasses and chill until ready to serve. Decorate with mint sprigs and serve with the crisp dessert biscuits.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.