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Try this Lemon And Lime Syllabub with Pistachio And Hazelnut Crisps recipe, or contribute your own. "Seasonal" and "Tessas" are two of the tags cooks chose for Lemon And Lime Syllabub with Pistachio And Hazelnut Crisps.
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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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