Side Pannel
Lemon And Lime Syllabub with Pistachio And Hazelnut Crisps
Lemon And Lime Syllabub with Pistachio And Hazelnut Crisps
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
PISTACHIO AND HAZELNUT CRISP
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.
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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