- 250ml/9fl oz
eggs, beaten orange zest
- segments of one
- 8 tbsp
- 4 bought brandy snap baskets or tuiles
- 4 sprigs
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.