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Suggest a better descriptionMix the prepared berries in the fruit puree, place 2 tablespoons into the bottom of each trifle glass. Next, spoon in sufficient thick custard to fill the glasses to two thirds, place macaroon on top of the custard and sprinkle liberally with the sherry. It will take only a few minutes to prepare the syllabub - begin by placing both double cream, nutmeg and white wine into a clean bowl. Whip the double cream to a firm peak and set aside. In a separate bowl whisk the egg whites to form stiff peaks. Use a spatula to carefully fold egg whites into the double cream, now continue whisking until the whole mixture returns to a semi whipped double cream consistency. Spoon the finished syllabub into the glasses and refrigerate until required. To serve, pour a tablespoon or two of lightly sweetened apricot puree over the syllabub in each glass. Finish with a brandy snap biscuit.
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Serving Size: 1 Serving (81g) | ||
Recipe Makes: 4 servings | ||
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Calories: 105 | ||
Calories from Fat: 44 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 17.2mg | 5 % | |
Sodium 20.3mg | 1 % | |
Potassium 96.6mg | 3 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 9g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 105
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