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December 2007 -  A variation on Nigella's Amaretto Syllabub.  Very simple and quick to make.

Pfeffernüsse & Cointreau Syllabub

80 ml cointreau
25g castor sugar
15ml lemon juice
250ml double cream
10 small iced pfeffernüsse biscuits

1. Pour the cointreau into a bowl with the sugar and lemon juice and whisk to mix.

2. Whisk in the double cream and whip this mixture until thickened but still soft and billowy.

3. Crumble two biscuits into each of four glasses (each with a capacity of about 150ml).

4. Divide the syllabub between the glasses, spooning it on top of the crumbled biscuits.

5. Crumble the remaining two biscuits and sprinkle over the top.

6. Refrigerate until just before serving.

 

Mmmmmm, naughty, but nice!