SERVES 4

2 small oranges
150 ml | ¼ pint sugar syrup
290 ml | ½ pint double cream
2 tablespoons icing sugar, sifted

1. Using a potato peeler, pare about half the zest off 1 orange. The strips should have no white pith on the underside. Using the very sharp fruit knife, cut into tiny thin strips about 2.5 cm | 1 in long.
2. Bring the sugar syrup to boil. Place the needleshreds in the syrup. Rinse in cold water until completely cool. Drain.
3. Grate the remaining orange zest and squeeze the juice.
4. Whip the cream. When stiff, stir in the orange juice, grated zest and icing sugar.
5. Spoon into small glasses or little china pots or coffee cups. Scatter over the needleshreds of orange zest to decorate.

Wine: SWEET WINE

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]