Ingredients
- Finely grated zest of 2 lemons and 2 limes
- 2 x Lemons and limes, juice of
- 1 sprg fresh mint
- 85 gm Caster sugar
- 150 ml Sweet muscat or possibly sauterne wine
- 2 Tbsp. Cointreau
- 300 ml Double cream Candied lemon and lime zest and mint sprigs for decoration
- 250 gm Egg whites
- 225 gm Caster sugar
- 225 gm Plain flour
- 450 gm Mixed hazelnuts, walnuts and pistachio nuts
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Lemon And Lime Syllabub With Pistachio And Hazelnut Crisps
Servings: 1
Directions
- 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 in the sugar and stir over a low heat till the sugar has dissolved.
- Refrigerateand then add in the rest of the strained juices pouring into a wide chilled bowl. Using a balloon whisk (and not a mixer) whisk the cream till thickened and then whisk into the chilled juices till the mix 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 possibly 3 small long terrine tins. Since the basic biscuit loaves freeze extremely well, its not worth making a small amount of this mix.
- Beat egg whites till stiff and make a meringue with the caster sugar to create stiff peaks. Add alternately, the flour and nuts very lightly till it is all incorporated. Fill the prepared tins and bake 30-35 min till risen, light gold and hard. When cool 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 cold oven. Serve with the syllabub.
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