Spicy syllabub
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Pale cream sherry |
| A good pinch of Schwartz Ground Cloves | ||
| A good pinch of Schwartz Ground Allspice | ||
| A good pinch of Schwartz Ground Cinnamon | ||
| 2 | ounces | Caster sugar; (50g) |
| The juice and finely grated rind of 1 | ||
| ; lemon | ||
| ½ | pint | Double cream; (300ml) |
| 20 | smalls | Macaroon or amaretti biscuits |
Directions
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.