• Prep Time:
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  • Serves: 1 servings

Lemon And Lime Syllabub with Pistachio And Hazelnut Crisps

  • Recipe Submitted by on

Category: Seasonal

 Ingredients List

  • Finely grated zest of 2
  • -lemons and 2
  • ; limes
  • 2 Lemons and limes; juice of
  • 1 Sprigs fresh mint
  • 85 g Caster sugar
  • 150 ml Sweet muscat or sauterne
  • -wine
  • 2 tb Cointreau
  • 300 ml Double cream
  • Candied lemon and lime zest
  • -and mint
  • ; sprigs for decoration


250 g Egg whites
225 g Caster sugar
225 g Plain flour
450 g Mixed hazelnuts; walnuts and
; pistachio nuts

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 the sugar and stir over a low heat until
the sugar has dissolved.

Chill and then add the rest of the strained juices pouring into a wide
chilled bowl. Using a balloon whisk (and not a mixer) whisk the cream until
thickened and then whisk into the chilled juices until the mixture 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 3 small long terrine tins. Since the
basic biscuit loaves freeze extremely well, its not worth making a small
amount of this mixture.

Beat egg whites until stiff and make a meringue with the caster sugar to
form stiff peaks. Add in alternately, the flour and nuts very lightly until
it is all incorporated. Fill the prepared tins and bake 30-35 minutes until
risen, light gold and firm. When cold 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 cool oven. Serve with the syllabub.

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