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- In a large bowl, whip the cream and sugar together to soft peaks.
- Stir in the orange juice and the orange zest. Give one final whisk to reach soft peaks.
- Divide the syllabub between four serving glasses. Decorate with some orange zest and serve with a ginger nut biscuit.
Per serving: 404kcals, 32.7g fat (19.3g saturated), 28.2g carbs, 16.1g sugars, 2.4g protein, 0.5g fibre, 0.32g sodium
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