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Spicy Syllabub

Spicy Syllabub

  • Place the sherry in a bowl with the Cloves, Allspice, Cinnamon, sugar, lemon zest and juice 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.

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