| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 6 |
tb |
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 |
oz |
Caster sugar; (50g) |
|
|
The juice and finely grated rind of 1 |
|
|
; lemon |
| 1/2 |
pt |
Double cream; (300ml) |
| 20 |
sm |
Macaroon or amaretti biscuits |
INSTRUCTIONS
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.
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