- Blood orange
- 50ml Whipping Cream
- 1tbsp Vintage cider
- 1 Leaf of gelatin
- 30g Plain flour
- 20g Butter
- 50g Caster sugar
- 1g Vanilla essence
Blood Orange Syllabub made with Vintage Cider and served with a Shortbread Biscuit
Blood Orange Syllabub made with Vintage Cider and served with a Shortbread Biscuit
Dessert cooked by Andrew Carlton during the Cheshire Heat of the North West Young Chef Competition 2015
Ingredients
Method
1. First gently heat cider along with half the zest of the orange.
2. Soak the gelatin in water and once cider is hot add the gelatin to melt and allow to cool.
3. Whip cream to a firm peak and at the gelatin mixture.
4. Dice the blood orange and place half into the bottom of the serving glass and other half into a pan along with 40g caster sugar and 10ml water and rapid boil then remove from heat blitz and pass and allow to cool to make a coulis.
5. Place the coulis into serving glass and add the cream mix into that and sprinkle with other half of zest and refrigerate to set.
6. For the biscuit mix 3 part flour 2 part butter and 1 part sugar together and add vanilla essence then shape and cook in oven at 180 for approx 5 minutes till golden brown on bottom then sprinkle with icing sugar.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
