I have known and worked with Neil for many years, initially as a colleague, and then as an employer of his consultancy skills. For HBOS, over the past few years, his involvement as a freelance consultant in the development of question banks and materials has been invaluable. Neil contributes enormously to any team with whom he is involved. He is a highly professional, enthusiastic and passionate individual who is committed and driven to create results for the customer. He is people focused and customer orientated ensuring the on-time, bespoke delivery requirements that are needed in the FS Industry, either personally, or buy the management of a wide network of associates. You can trust Neil to deliver the cost effective first class results which you require.
Brian Corrigan, Training Consultant, Halifax
Raspberry Syllabub
Ingredients
225 g raspberries
2/3rd cup (150ml) ¼ pt Amontillado or other dry sherry or dry white wine
2 tbsp brandy
Grated rind of 1 orange
Grated rind ½ lemon
1/3rd cup (75g) 3oz castor sugar
450 ml (3/4 pint) double / heavy cream
Method
Keep 1-3 raspberries per serving aside
Crush the remainder slightly and then put into a bowl with all the other ingredients, except the cream
If not using Amontillado you may want to add a little extra sugar
Leave to marinate for at least 4 hours in a warm place, or overnight in a refrigerator
Force the mixture through a sieve
Pour in the cream and then whip to soft peaks
Put the reserved fruit in the bottom of your serving glasses and top with the syllabub
Chill well before serving
Maybe use unfilled brandy snaps
Note:
Another favourite of mine is to use bananas
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