Served 6

Prep time 20 minutes


600ml Double Cream
150gr. Caster Sugar
2 Oranges Zest and Juice


Place the double cream and the sugar into a large pan over a low heat and bring to the boil slowly. Boil for 3 minutes, then remove from the heat and allow to cool. Add the orange juice and half the zest and whisk well. Sieve the cream into a jug and pour the orange cream mixture into six bowls or one large one. Refrigerate for 3 hours and serve with the orange zest and wild borage flowers.

Recipe By Gabriella De Gaetano for Served Issue 20
Photography by Julia Ripard