INGREDIENTS

INSTRUCTIONS

Put zest, juices, mint, wine and Cointreau in a bowl (non reactive)
overnight in the fridge for flavours to blend. The next day, strain
some of the fruit juice into a pan, add the sugar and stir over a low
heat until the sugar has dissolved.  Chill and then add the rest of the
strained juices pouring into a wide  chilled bowl. Using a balloon
whisk (and not a mixer) whisk the cream  until thickened and then whisk
into the chilled juices until the  mixture thickens to a soft peak
consistency.  Pour into pretty glasses, champagne flues look nice, and
top with the  candied zest and mint sprigs.Serve with crisp light
biscuits.  Pistachio and Hazelnut Crisps:  Preheat the oven to 165c/gas
4.  Grease and line 3 small loaf tins or 3 small long terrine tins.
Since  the basic biscuit loaves freeze extremely well, its not worth
making  a small amount of this mixture.  Beat egg whites until stiff
and make a meringue with the caster sugar  to form stiff peaks. Add in
alternately, the flour and nuts very  lightly until it is all
incorporated. Fill the prepared tins and bake  30-35 minutes until
risen, light gold and firm. When cold remove from  tins and leave on a
cooling tray for at least a day to dry out. Using  a sharp knife, slice
very thinly into biscuits. Lay in a single layer  on baking sheets and
dry out completely in a very slow oven for 3/4-1  hour (120c/gas 1/2).
Store in an airtight tin. If the biscuits  soften, it is a simple
matter to dry them out again in a cool oven.  Serve with the syllabub.
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