175ml Cointreau

2 x lemon(s), juice only

125g caster sugar
600ml double cream
2tbsp rose water
50g pistachio paste
2tbsp pistachio nuts, finely chopped
6 x orange(s)
Grand Marnier, shot (plus, some for orange
soaking)
Americano coffee, strong, 6 servings
Orange-flambe-coffee-with-
orange-syllabub
Ingredients
Method
Note: a week before serving, peel the whole orange into a single
ribbon. Place it in a jar and cover with the Grand Marnier. Keep it in a
dark, cool place.
1. Combine the Cointreau, lemon juice, pistachio paste, rose water
and sugar in a large mixing bowl and stir to dissolve the sugar
2. Slowly stir in the cream then using an electric hand mixer on
medium speed, whisk till the cream is fairly thick.
3. Spoon the syllabub into small glasses and scatter finely chopped
pistachios on top.
4. To serve, on an oblong plate, place the syllabub glass and an
empty glass 'latte' cup.
5. Fish the peel from the jar using metal tongs and shake off excess
alcohol
6. With a flame, set it on fire and drop it in the glass and pour over
the hot black coffee.