Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | Finely grated zest of 2 lemons and 2 |
\N \N | ; limes |
2 \N | Lemons and limes; juice of |
1 \N | Sprigs fresh mint |
85 grams | Caster sugar |
150 millilitres | Sweet muscat or sauterne wine |
2 tablespoons | Cointreau |
300 millilitres | Double cream |
\N \N | Candied lemon and lime zest and mint |
\N \N | ; sprigs for decoration |
250 grams | Egg whites |
225 grams | Caster sugar |
225 grams | Plain flour |
450 grams | Mixed hazelnuts; walnuts and |
\N \N | ; pistachio nuts |
PISTACHIO AND HAZELNUT CRISP
Put zest, juices, mint, wine and Cointreau in a bowl (non reactive) overnight in the fridge for flavours to blend. The next day, strain some of the fruit juice into a pan, add the sugar and stir over a low heat until the sugar has dissolved.
Chill and then add the rest of the strained juices pouring into a wide chilled bowl. Using a balloon whisk (and not a mixer) whisk the cream until thickened and then whisk into the chilled juices until the mixture thickens to a soft peak consistency.
Pour into pretty glasses, champagne flues look nice, and top with the candied zest and mint sprigs.Serve with crisp light biscuits.
Pistachio and Hazelnut Crisps:
Preheat the oven to 165c/gas 4. Grease and line 3 small loaf tins or 3 small long terrine tins. Since the basic biscuit loaves freeze extremely well, its not worth making a small amount of this mixture.
Beat egg whites until stiff and make a meringue with the caster sugar to form stiff peaks. Add in alternately, the flour and nuts very lightly until it is all incorporated. Fill the prepared tins and bake 30-35 minutes until risen, light gold and firm. When cold remove from tins and leave on a cooling tray for at least a day to dry out. Using a sharp knife, slice very thinly into biscuits. Lay in a single layer on baking sheets and dry out completely in a very slow oven for ¾-1 hour (120c/gas ½). Store in an airtight tin. If the biscuits soften, it is a simple matter to dry them out again in a cool oven. Serve with the syllabub.
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