Lemon and lime syllabub with pistachio and hazelnut crisps

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


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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