Seville orange syllabub

Dessert: serves 6. Total time: 30 minutes plus 12 hours soaking

An amazingly rich but delicious syllabub. It can be made in advance, but you will need to rewhisk it as the alcohol separates slightly from the cream.

2 Seville oranges
3tbsp good brandy, like Remy Martin
55g caster sugar
100ml good white dessert wine
560ml chilled double cream

Finely pare the rind from one orange, making sure that none of the white pith is attached. Place the zest in a small mixing bowl with the brandy and sugar. Cover and leave for a minimum of 12 hours or until needed. The zest imbues the brandy with a superb orange flavour.

When you are preparing the meal, remove the peel from the brandy. It will feel stiff and candied. Trim and cut into fine julienne to decorate the syllabub. Set aside. Scrape the sugary liquid into a large mixing bowl and add the dessert wine. Then, using a zester, finely grate the rind from the remaining orange. Mix into the brandy with the juice from 1 ¹/2 Seville oranges.

Shortly before serving, gradually whisk in the double cream. Keep whisking until it forms soft peaks. This will happen very quickly. Spoon into wine glasses or punch glasses and decorate with the julienned peel. Serve immediately or within half an hour.