Spicy Syllabub

Ingredients
8
Strike the perfect balance between naughty and nice with this beautiful syllabub. Spice-infused sherry steals the show, whipped into rich double cream and served up with delicate almond biscuits. The decadent syllabub packs a sophisticated punch, with festive cloves, cinnamon and allspice adding a festive touch that's sure to amaze your dinner guests.
Ingredients
  • 6 tablespoons sherry

  • large pinch Ground Cloves

  • pinch Ground Allspice

  • pinch Cinnamon Ground

  • 50 gram (2 ounce) caster sugar

  • Juice and finely grated zest of 1 lemon

  • 300 millilitre (1/2 pint) double cream

  • 20 small macaroon or amaretti biscuits

Key Products
Ground Cloves

Product Information

£ 2.83/unit,35g
Ground Allspice

Product Information

£ 2.05/unit,37g
Cinnamon Ground

Product Information

£ 1.69/unit,32g

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.
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