Food Network UK

Amaretto syllabub

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Ingredients

  • 80ml amaretto liqueur
  • 25g caster sugar
  • 15ml lemon juice
  • 225ml double cream
  • 1 (225g) packet amaretti morbidi (soft almond macaroons)

Use imperial measurements

Method

How to make Amaretto syllabub

Pour the amaretto liqueur into a bowl with the sugar and lemon juice and Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk to mix.

Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk in the double cream and Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whip this mixture until it has thickened but is still soft and billowy.

Crumble 2 little amaretti biscuits into each of the 4 glasses (each with a yield of about 180ml).

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

Crumble another cookie or 2, and sprinkle this golden rubble over the top of all the glasses to give a fine sprinkle of crumbs on each. Serve the remaining amaretti alongside the syllabub.