Syllabub

Yield: 8 servings

Measure Ingredient
16 Macaroons
1 cup Madeira
¼ cup Lemon juice, fresh
6 tablespoons Sugar, preferably superfine
1 teaspoon Lemon peel, finely grated
1 pinch Cinnamon
½ teaspoon Almond extract
2 cups Cream, heavy

Crumble two macaroons into each of eight 1-cup parfait or sherbet glasses. Set aside.

In a large chilled bowl, combine the Madeira, lemon juice, sugar, lemon peel, cinnamom and almond extract, and stir until the sugar dissolves. Pour in the cream and beat with a whisk or rotary beater until it forms stiff peaks on the beater when it is lifted from the bowl. Pile the cream on top of the macaroons and chill for at least 30 minutes before serving. Source: Time-Life Books "Foods of the World: The Cooking of the British Isles"

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