Lemon And Lime Syllabub With Pistachio And Hazelnut Crisps

Directions

1. Put zest, juices, mint, wine and Cointreau in a bowl (non reactive)
2. 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.
3. 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.
4. Pour into pretty glasses, champagne flues look nice, and top with the candied zest and mint sprigs.Serve with crisp light biscuits.
5. Pistachio and Hazelnut Crisps:Preheat the oven to 165c/gas 4.
6. 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.
7. 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.