ORANGE CARAMEL SAUCE
100ml High Fidelity Navy Strength
240g Orange juice
300g Golden caster sugar
100g Unsalted butter - 3cm cubes
90g Double cream
40g Lemon juice - sieved

RECIPE METHOD
Reduce the orange juice by half over a medium– high heat, remove from the heat and set aside.Heat the sugar in a clean pan over a medium heat, stirring gently as it melts to ensure even caramelisation. Cook to 182 °C.

Reduce the heat and immediately whisk in the butter until fully emulsified. Add the High Fidelity Navy Strength Orange Liqueur, whisking to combine, followed by the reduced orange juice and double cream, whisking after each addition.

Finish by whisking in the lemon juice. Pass through a chinois into a clean container, chill and refrigerate for up to 7 days.

To Serve:
Place your folded crêpes in a pan over medium heat and pour caramel over. If flambéing, add 25 ml High Fidelity Navy Strength to the warm caramel and carefully ignite, it will burn itself out.

Warning: Flambéing involves LOTS of open flames. Proceed with extreme caution, keep any flammable materials clear, and ensure only adults 18+ carry out this step.