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Orange Flambee Coffee with Orange Syllabub

Recipe by Eric Lanlard from Glamour Puds

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“The Grand Finale to any dinner party- A light pistachio and borage, honey syllabub served with Grand Marnier soaked orange peel- set alight then topped with hot French coffee.”

Ingredients

175ml Cointreau
2 lemons, juice only
125g caster sugar
600ml double cream
2 tbsp rose water
50g Pistachio paste
2 tbsp pistachio nuts, finely chopped
6 oranges
1 l of Grand Marnier (some for orange soaking)
6 servings of strong Americano coffee

A week before serving:

Peel the whole orange into a single ribbon
Place in a jar and cover with the Grand Marnier. Keep in a dark cool place

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Method

Combine the Cointreau, lemon juice, pistachio paste, rose water and sugar in a large mixing bowl and stir to dissolve the sugar
Slowly stir in the cream then using an electric hand mixer on medium speed, whisk till the cream is fairly thick .
Spoon the syllabub into small glasses and scatter finely chopped pistachios on top.

To serve:

On an oblong plate, place the syllabub glass and an empty glass "latte" cup.
Fish the peel from the jar using metal tongs and shake off excess alcohol
With a flame, set it on fire and drop it in the glass and pour over the hot black coffee.

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What do you think?

Elayne October 2009

You and me!! Looks and sounds delightful a perfect finale for a dinner party with friends.

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Sherril September 2009

I Have set this one aside for my next dinner party. Very showey yet so simple.

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