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  • 100ml/3½fl oz Cointreau

  • 1 orange, grated zest only

  • 2 tbsp freshly squeezed orange juice

  • 1 tsp sugar

  • 300ml/10fl oz double cream


  • 1.

    Heat the Cointreau in a small saucepan and bring to the boil.

  • 2.

    Add in the orange zest and cook briskly until the Cointreau has reduced by half.

  • 3.

    Stir in the orange juice, sugar and cream. Bring to the boil, reduce the heat and simmer for 2-3 minutes.

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