Spicy syllabub

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.

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