|Champagne||2 Cup (32 tbs)|
|Grand marnier||6 Tablespoon|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Heavy cream||3 1⁄2 Cup (56 tbs)|
|Macaroons||1⁄2 Cup (8 tbs) (For Serving)|
|Langues de chat cookies||1⁄2 Cup (8 tbs) (For Serving)|
|Orange rind||2 Tablespoon (Of 1 Small Orange)|
|Thin lemon rind||1 Tablespoon (Of 1 Small Lemon)|
|Lime rind||1 Teaspoon (Of 1 Lime)|
|Sugar||1⁄2 Cup (8 tbs)|
Very thinly pare the rind from the lemons and the orange, taking care not to remove any of the white pith.
Squeeze the juice from the fruit and strain it.
Put the rinds and juice into a mixing bowl, then pour in the champagne and Grand Marnier.
Add the sugar and stir well until dissolved.
Cover and leave to soak for at least 8 hours. (The remaining champagne may be stoppered and refrigerated to be served later—to toast in the New Year or to make a Mimosa for the hostess while she is completing the dinner!)
To make the decoration, cut the orange, lemon and lime rind into very, very fine shreds.
Put the shreds into a saucepan with the sugar and f cup of cold water.
Heat very gently until the sugar dissolves, then bring to a boil.
Reduce the heat and cook gently until the shreds are very soft, and the sugar and water have reduced to a heavy syrup.
Pour into a small bowl and cover.
Allow to cool, then refrigerate until ready to serve.
Strain the champagne liquid into a large, well-chilled mixing bowl.
Discard the lemon and orange rinds.
Pour the cream, in a thin stream, into the bowl, beating all the time.
Continue to beat until the mixture thickens and retains its shape—take care not to overheat as the mixture will curdle.
Spoon the syllabub into twelve 8 fl oz serving glasses.
Cover the glasses with plastic wrap to prevent the syllabub from absorbing flavors from other foods in the refrigerator.
Refrigerate until ready to serve.
Just before serving, decorate each syllabub with the caramelized orange, lemon and lime shreds.
Serve with macaroons and langues de chat cookies, or any other light crisp cookie of your choice.