Citrus burst syllabub with almond heart cookies

Create a simple posset-like mousse of orange and lemon, and serve with your own nutty biscuits for dipping

  • Prep:20 mins
    Cook:15 mins
    Plus chilling
  • Easy

Nutrition per serving

  • kcal 562
  • fat 47g
  • saturates 27g
  • carbs 29g
  • sugars 24g
  • fibre 1g
  • protein 4g
  • salt 0.2g


  • juice ½ orange, plus pinch grated zest and a little pared zest to serve- cut out the segments from remaining ½ orange
  • juice ½ lemon plus pinch grated zest
  • 1 tbsp orange liqueur (we used Grand Marnier)
  • 1 tbsp golden caster sugar
  • 150ml double cream
  • 50g butter
  • 50g golden caster sugar
  • 85g plain flour, plus extra for rolling
  • few drops vanilla extract
  • pinch lemon zest
  • 2 tbsp ground almonds
  • 1 egg, beaten
  • 2 tbsp flaked almonds


  1. First, make the cookies. With a wooden spoon, beat together the butter and sugar in a bowl until pale. Stir in the flour, vanilla, lemon zest, ground almonds and egg. Using your hands, bring together into a dough. Shape into a disc. Wrap in baking parchment and chill for 1 hr.

  2. Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the dough to approx 3mm thick. Using a cookie cutter, cut out approx 12 hearts (or rounds) and carefully put on a non-stick baking sheet. Brush lightly with a little beaten egg and gently press in some flaked almonds. Pop in the freezer for 10 mins, then bake for 12-15 mins until just golden and cooked through. Cool on a wire rack. Cookies will keep for a few days in an airtight container.

  3. For the syllabub base, put the orange and lemon juices, grated zests and liqueur in a bowl. Add the sugar and stir to dissolve. Can be done in the morning.

  4. Just before serving, add the cream to the base and whip until soft peaks form. Serve topped with the orange segments and pared orange zest, with the cookies.

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