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Ingredients
3 small triangles of rolled puff pastry
icing sugar, to dust
100ml/3½fl oz double cream
1 orange, zest only
2 tbsp icing sugar
For the toffee sauce
55g/2oz caster sugar
150ml/5¼fl oz double cream
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the puff pastry triangles onto a non-stick baking sheet and bake in the
oven for 8-10 minutes, or until crisp and golden brown.
3. Meanwhile, place the cream in a bowl with the orange zest and icing sugar.
Whisk together to form stiff peaks.
4. For the toffee sauce, heat the caster sugar in a pan until caramelised. Add
the cream to the pan and heat for a few minutes, to form a toffee sauce.
5. Remove the puff pastry from the oven and stack on a plate, alternating the
layers with the orange cream.
6. Drizzle the toffee sauce over and serve. |
