Yield: 4 servings
|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.