This is a print preview of "Lemon And Lime Syllabub With Pistachio And Hazelnut Crisps" recipe.

Lemon And Lime Syllabub With Pistachio And Hazelnut Crisps Recipe
by Global Cookbook

Lemon And Lime Syllabub With Pistachio And Hazelnut Crisps
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  Servings: 1

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

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.