Recipe - Spicy Syllabub

6 tablespoon 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 ounce Caster sugar; (50g)
The juice and finely grated
rind of 1
; lemon
One half pt Double cream; (300ml)
20 small Macaroon or amaretti
biscuits

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.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.