Ingredients:
240 ml heavy cream (L. fat, S. salt, S. umami)
60 ml Amaretto liqueur (L. sweet, M. bitter)
30 ml Tia Maria liqueur (L. bitter)
60 grams granulated sugar (adjust to taste) (XL. sweet)
60 grams grated dark chocolate (L. bitter)
60 grams roasted hazelnuts, chopped (L. sweet, M. sour, S. fat)
1 teaspoon speculaas spice blend* (L. sharp, M. bitter)
*This is a mix of cinnamon, nutmeg, cloves, ginger, and cardamom. If you don't have access to speculaas spices you could also replace them with gingerbread or pumpkin spices. The exact balance will be different, but close enough to make this dish a success.
Instructions:
Whip the Cream: In a large mixing bowl, whip the heavy cream until soft peaks form.
Combine Liqueurs: Gently fold in the Amaretto and Tia Maria liqueurs until well combined.
Sweeten to Taste: Gradually add granulated sugar, tasting as you go to adjust the sweetness according to your preference.
Add Chocolate and Spices: Once the mixture has reached soft peaks, gently fold in the grated chocolate and speculaas spice blend.
Spoon into Glasses: Spoon the syllabub into serving glasses or bowls.
Roast Hazelnuts: In a small pan over medium heat, roast the hazelnuts until fragrant and slightly golden. Be careful not to burn them.
Top with Hazelnuts: Sprinkle the roasted hazelnuts over the top of each serving of syllabub.
Optional Garnish: Optionally, garnish with additional grated chocolate or a dusting of cocoa powder for extra visual appeal.
Serve: Serve immediately for a delightful treat or refrigerate for a couple of hours before serving for a chilled dessert.
Don’t forget to share and enjoy.
