Title: Syllabub
Categories: British Dessert European
Yield: 8 Servings
| 16 | | Macaroons |
| 1 | c | Madeira |
| 1/4 | c | Lemon juice, fresh |
| 6 | tb | Sugar, preferably superfine |
| 1 | ts | Lemon peel, finely grated |
| 1 | pn | Cinnamon |
| 1/2 | ts | Almond extract |
| 2 | c | Cream, heavy |
Crumble two macaroons into each of eight 1-cup parfait or sherbet
glasses. Set aside.
In a large chilled bowl, combine the Madeira, lemon juice, sugar, lemon
peel, cinnamom and almond extract, and stir until the sugar dissolves. Pour
in the cream and beat with a whisk or rotary beater until it forms stiff
peaks on the beater when it is lifted from the bowl. Pile the cream on top
of the macaroons and chill for at least 30 minutes before serving. Source:
Time-Life Books "Foods of the World: The Cooking of the British Isles"