Sweet blood oranges are some of our favorite members of the citrus family. During the season we use them in everything from drinks to desserts, like this cloud of syllabub.
Whipped until creamy, this syllabub makes a nice, simple dessert by itself or served with a few cookies on the side. (Pistachio-Lemon Langues de Chat would be lovely.)
Blood Orange Syllabub
Zest and juice of 1 blood orange (can substitute another orange)
1 tablespoon orange-flavored liqueur, such as Cointreau or Grand Marnier
1 tablespoon rose water
1/4 cup sugar
1 cup heavy whipping cream (or double cream, if available)
Optional garnishes: orange sugar, orange dust, or chopped pistachios
In a small bowl, combine the orange zest and juice, liqueur, rose water, and sugar, and stir to dissolve the sugar. If you have time, let this sit for several hours or overnight in the refrigerator to let the flavors mellow.
In a large, chilled bowl, start beating the cream with a hand whisk or an electric mixer. Gradually add the orange mixture, whisking constantly, until the cream is fluffy with soft peaks. Be sure not to over-beat, or the cream will become lumpy.
Serve immediately or cover and chill until ready to serve. To serve, gently spoon into cups or glasses and garnish, if desired.