Ingredients
- 225g/8oz
caster sugar - 115g/4oz
butter, melted - 250ml/9fl oz
orange juice - 5
eggs, beaten orange zest - segments of one
orange - 8 tbsp
apricot sauce - 4 bought brandy snap baskets or tuiles
- 4 sprigs
mint
Preparation method
Melt the butter and sugar gently in a pan (without boiling). Add the orange juice and the beaten eggs.
Whisk vigorously over a high heat until starting to thicken (again do not boil). Quickly remove from the heat and pass through a sieve.
Stir in the orange zest and place in the fridge to cool and set.