Friday, 21 May 2010

Nutty Syllabub for Cook the Books

This month's Cook the Books bookclub selection was Nigel Slater's Eating for England. A fun easy read, each chapter ranges from one paragraph to two pages long. A perfect book for having on hand in waiting rooms or even for propping up and reading while you have lunch.
Nigel reminisces about English fare, notably the sweets, and has the understated British wit that I love so much. For my Cook the Books inspired dish I made a Nutty Syllabub. I think Nigel would approve.

Amaretto Syllabub
(a delicious and creamy confection, delightfully boozy as well - I made mine hazelnut rather than almond)
Nigella Lawson


* 1/3 cup amaretto liqueur (I used hazelnut liqueur)
* 2 tablespoons sugar
* 1 tablespoon lemon juice
* 1 cup heavy cream
* 1 (8-ounce) packet amaretti morbidi (soft almond macaroons) (I used toasted hazelnut flakes tossed with turbinado sugar)


Pour the amaretto (hazelnut) liqueur into a bowl with the sugar and lemon juice and whisk to mix.

Whisk in the heavy cream and whip this mixture until it has thickened but is still soft and billowy.

Crumble 2 little amaretti biscuits (or sprinkle toasted flaked hazelnuts) into each of the 4 glasses (each with a yield of about 2/3 cup).

Divide the syllabub between the glasses on top of the crumbled biscuits.

Crumble another macaroon or 2, and sprinkle this golden rubble (or sprinkle toasted flaked hazelnuts & turbinado sugar) over the top of all the glasses to give a fine sprinkle of crumbs on each. Serve the remaining amaretti alongside the syllabub.