Ingredients
- 4 oranges
- 3 eggs
- 200ml cream
- 2 Tbsp icing sugar
- 1 tsp vanilla paste
- 4 Croissants
- 2 Tbsp marmalade
- 75g unsalted butter
- 1 punnet blueberries
- 12 mint leaves, chopped
- ½ cup golden syrup
Instructions
1 Finely grate the orange zest, then use a small knife to remove the pith. Cut out the orange segments and set aside. Combine the orange zest, eggs, cream sugar and vanilla in a bowl and whisk until smooth.
2 Halve the croissants lengthways, then fill with marmalade and press back together. Heat the butter in a large frying pan over a moderate heat, then dip the croissants into the egg mixture and cook for 3 minutes each side, until golden. Drain on kitchen paper.
3 Combine the orange segments, blueberries and mint, then serve next to the croissants. Drizzle with golden syrup to serve.