Spicy Syllabub
Ingredients
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6 tablespoons sherry
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large pinch Ground Cloves
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pinch Ground Allspice
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pinch Cinnamon Ground
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50 gram (2 ounce) caster sugar
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Juice and finely grated zest of 1 lemon
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300 millilitre (1/2 pint) double cream
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20 small macaroon or amaretti biscuits
Key Products
Instructions
- 1 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.
- 2 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.
- 3 For extra chef points, why not whip up your own macaroons?
- 4 Make your merrymaking magical this year with more Christmas inspiration.