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.

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