|Granulated sugar||75 Milliliter (1/3 Cup)|
|Finely grated orange rind||2 Teaspoon|
|Brandy/Dry sherry||50 Milliliter (3 Tablespoon)|
|Orange juice||25 Milliliter (2 Tablespoon)|
|Whipping cream||250 Milliliter (1 Cup)|
In deep bowl, mash sugar with orange rind; stir in 2 tbsp (25 mL) of the brandy and orange juice.
Refrigerate until chilled.
Stir in whipping cream.
Beat at medium speed just until mixture mounds slightly on spoon, being careful not to overheat; fold in remaining brandy.
Transfer to serving bowl; refrigerate for at least 4 hours or up to 1 day.