Caramelised apple cake with Cointreau custard
This caramelised upside-down cake makes a sophisticated and indulgent dessert that is best served warm with the Cointreau custard
Poinsettia cocktail
- Preparation and cooking time
- Prep:
- Easy
- Serves 6
Skip to ingredients
- 750ml chilled cava, prosecco or crémant
- 200ml Cointreau or orange liqueur
- 500ml chilled cranberry juice
- 6 sprigs of rosemary
- 1 handful of fresh cranberries
Method
step 1
Mix the cava, prosecco or crémant with the Cointreau or orange liqueur and cranberry juice in a punch bowl or jug.
step 2
Serve in flute, coupe or martini glasses garnished with a sprig of rosemary and a couple of fresh cranberries.
