Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 6 tablespoons | Pale cream sherry |
| \N \N | A good pinch of Schwartz Ground Cloves |
| \N \N | A good pinch of Schwartz Ground Allspice |
| \N \N | A good pinch of Schwartz Ground Cinnamon |
| 2 ounces | Caster sugar; (50g) |
| \N \N | The juice and finely grated rind of 1 |
| \N \N | ; lemon |
| ½ pint | Double cream; (300ml) |
| 20 smalls | Macaroon or amaretti biscuits |
Place the sherry in a bowl with the Cloves, Allspice, Cinnamon, sugar, lemon juice and rind and stir. Leave to infuse for about one hour.
Strain the liquid into a large bowl. Add the cream and whisk continuously until it leaves a thin trail. Place the biscuits in the bottom of four serving glasses and top with the syllabub. Refrigerate for about one hour before serving.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.