Former Miss South Africa Sandy de Bruin delights in creating a magical setting in which to serve a memorable festive lunch



  • 600ml cream
  • 200ml full cream milk
  • 100g castor sugar
  • zest of 1 orange
  • 3 sheets leaf gelatine
  • 100ml cold water
  • 30ml orange juice
  • 15ml orange blossom water
  • 15ml Cointreau (optional)

For the orange blossom syrup:

  • 100g castor sugar
  • 80ml water
  • 30ml golden syrup
  • 15ml orange blossom water

To serve:

  • 10 strawberries, diced
  • handful blueberries
  • fresh mint, for garnish


1. Heat the cream, milk, castor sugar and orange zest in a medium-sized pan until hot, but not boiling. Remove from the heat. Soak the gelatine leaves in cold water until they soften and become pliable. Discard the water and gently stir the gelatine into the warm cream mixture. Add the rest of the ingredients and stir.
2. Divide the mixture between 6 cups or dariole moulds. Chill for at least 4 hours or overnight.
3. To make the orange blossom syrup: boil the sugar, water and golden syrup together for 4–5 minutes or until the sugar is fully dissolved and the mixture becomes syrupy then stir in the orange blossom water.
4. To serve, either remove from the moulds or serve in the cups topped with the orange blossom syrup and diced strawberries. Garnish each cup with fresh berries and sprigs of mint.

This recipe serves 6.