Related Searches: Brandy Snaps, Brandy Sauce For Christmas Pudding Recipes
... whisk to combine. Set aside for 20 minutes to cool. Strain cream mixture intoa large bowl and discard solids. Add custard and 2 tbs brandy to cream mixture and whisk to combine. Transfer mixture to a large jug. Divide ...
... . It's studded with shortbread and slivered almonds too, as well as a touch of brandy!; Ingredients: 2 L vanilla ice-cream, 95 g pure butter shortbread roughly chopped, 12 waffle cones to serve, 1 cup mixed dried fruit ...
... capacity small bowls. Line with plastic wrap. Slightly soften ice-cream. Working quickly, gently stir in crumbled Christmas cake or Christmas pudding and brandy or your favourite liqueur. Spoon into prepared bowls. Cover ...
... second tray. To serve, purée raspberries with icing sugar until smooth. Sieve and discard seeds. Fill brandy baskets with scoops of ice-cream, drizzle with raspberry coulis and top with mint. Categories: Desserts; Ice ...
... yolks, 50 g caster sugar, 1.2 cup double cream, .5 tsp vanilla extract, 1 pinch grated nutmeg, 1 tbs icing sugar. Method: Preheat the oven to 200°C. Soak the prunes in the brandy. Roll the pastry out on a lightly floured ...
... mixing bowl and combine fully with the raisins and brandy from the fridge. Now lightly butter a spring ... it with your icing.Suggested serving with whipped cream. Categories: Desserts; Sponge cake; European; Christmas ...
... packet instructions. Meanwhile, stir creamy vanilla custard and brandy (or rum) in a small saucepan over low ... Decorate with a sprig of berries or serve with ice-cream. Categories: High fibre; Low saturated fat; European; ...
... just combined. Transfer to freezer and freeze for 1 hour or until firm. Fill each brandy basket with a scoop of ice cream. Drizzle over chocolate topping and decorate with cherries and mint. Serve. Categories: Egg free ...
... halved, 8 dessert brandy baskets, 4 tbs brown sugar, 8 scoop berry flavoured ice cream. Method: Halve peaches ... softened and browned. Fill baskets with scoops of ice-cream and place onto 8 serving plates. Divide fruit among ...
Ingredients: 150 g gluten-free suet, 4 tbs brandy, 4 tbs apple juice, 1 orange grated rind, 120 ml thick cream, 2 tbs rice flour, 200 g gluten-free fresh breadcrumbs, 200 g soft dark brown sugar, 500 g mixed sultanas ...
... , 2 large oranges rind finely grated, 2 orange, 185 ml can evaporated milk, 0.75 cup caster sugar, 6 brandy snap baskets. Method: Chill evaporated milk in the freezer for 1 hour. Combine sugar, orange rind and 1 cup ...
... , 50 g dark sugar, 1 tsp allspice, 1 medium star anise, 1 tsp cloves powder, 1 stick cinnamon, 0.8 cup brandy. Method: In a pot, bring the water and sugar the boil and then simmer for minutes until the sugar has melted ...
... , 200 g milk chocolate melted, 2 tbs 100s & 1000s, 12 mini waffle ice-cream cones, 2 L cookies and cream ice cream, 2 L macadamia ice cream. Method: Line a deep 18cm (base) springform pan with a double layer of plastic ...
... 3 cup peach iced tea, 1.5 tbs vanilla bean paste, 2 tbs pure honey, 180 g white chocolate, 600 ml pure cream, 20 g gelatine leaves, 5 gelatine leaves, 360 g traditional waffles, 0.66 cup malt powder. Method: To make the ...
... freezer. Line a large tray with baking paper. Using a 7cm round cookie cutter, cut out 8 discs of ice-cream, place onto prepared tray and return to the freezer until ready to serve. To make the ginger snaps, preheat oven ...
... .5 cup pistachios. Method: Line an 8-cup loaf tin with a double layer of plastic wrap. Place ice-cream in refrigerator to soften for 30 minutes. Meanwhile, purée raspberries with icing sugar, vanilla and 1/4 cup water in ...
... . Once it stays divided, it's ready. Strain through a fine mesh strainer and cool completely. This is your ice cream base. In a large sauté pan, melt the butter and sauté apples and cinnamon until tender, about 3 minutes ...
... with each addition. Finish with remaining cake layer. Spread top and side of cake with a thick coat of ice-cream. Freeze for at least 2 hours or until firm. To serve, transfer to cake stand. Top with reserved popcorn and ...
... . It's the perfect end to any meal. Ingredients: 4 ripe bananas cut into 4cm lengths, 400 ml canned coconut cream, 1 cup frozen raspberries, 1 tbs pure icing sugar, 60 g raspberries, 60 g blueberries, 125 g strawberries ...
... softened, 1 L mango sorbet softened, 125 g raspberries torn, 1 mango peeled, cheeks thinly sliced, double cream, honey. Method: Line a 13 x 24cm (7cm deep) loaf pan with 2 sheets of baking paper, allowing paper to extend ...
... cheese, 0.25 cup icing sugar mixture, 0.5 tsp vanilla extract, cookies & cream ice-cream and chocolate sauce. Method: Make pancake batter according to shaker instructions. Add 1/4 cup biscuits and shake to mix. Heat ...
... smooth. Place mixture in centre of a 1L loaf pan, then freeze until required. To make the berry nice-cream, place all the ingredients in a clean blender and blitz until smooth. Place mixture on one side of vanilla nice ...
... bowl. Microwave on high in 30-second bursts, stirring between each burst, or until melted. Half-dip ice-cream sandwiches into chocolate and return to tray. Freeze for 2 minutes or until chocolate has set. Transfer ice ...
... and, using back of a spoon, press into an even layer. Freeze for 1 hour or until firm. Spoon vanilla ice-cream over cookie base and, using back of a spoon, level surface. Freeze for 1 hour or until slightly firm. Scatter ...
... than the ones you made as a kid. HERSHEY'S Mud Pie recipe features HERSHEY'S Syrup and chocolate ice cream in a collaboration that takes the freezer pie to a new level. Ingredients: 0.5 cup Hershey's Chocolate Syrup ...
... of a metal spoon, press mixture over base to compact. Freeze for 15 minutes or until firm. Spoon ice-cream into biscuit case. Smooth top. Freeze for 2 hours or until firm and set. Place chocolate in a medium heatproof ...
... sugar mixture, 0.25 cup cocoa powder, 0.25 cup coconut oil melted, 2 L coffee ice-cream softened slightly, 150 ml thickened cream, 0.33 cup chocolate syrup, 75 g Woolworths solid milk chocolate Easter eggs, 2 hollow milk ...
... inside of the bowl and then cover the entire inside of the bowl with cling film. For each ice cream flavour, leave ice cream on the counter for 10 min to soften.Using a spatula, spread a layer onto the dish and return ...
... 2 tbs hot water in a medium bowl and stir until sugar has dissolved. Add coconut milk and coconut cream and stir to combine. Transfer to a freezer-proof container lined with baking paper. Stir lime into coconut mixture ...
... the raspberries, hazelnuts, pistachios, and chocolate. Transfer to the lined bowl and cover the top of the ice cream with a round piece of baking paper. Fold overhanging cling wrap/baking paper. Place in the freezer for ...
... ' Choice Milk Choc Melts, 250 g Nestle Bakers' Choice White Choc Melts, 50 g silver cachous, 2 L vanilla ice-cream, 0.25 cup vegetable oil. Method: Grease a 21cm x 30cm lamington pan; line with baking paper. In a large ...
... to the freezer to set for 1-2 hours until set. Scoop into chilled bowls or ice-cream cones, eating immediately. Categories: Ice cream; Summer; American; Seafood free; Low salt; Soy free; Egg free; Peanut free; Wheat free ...
... until dry to the touch. Cool for 10 minutes, then transfer to a wire rack to cool completely. Remove ice cream from freezer and fill a small heatproof bowl with hot water. Dip the 7cm round pastry cutter into water and ...
... cones on a sheet of baking paper and set aside for 20 minutes or until chocolate has set. Meanwhile, place cream cheese in a small bowl and stir with a wooden spoon until smooth. Reserve 2 tsp maple syrup. Add cinnamon ...
... chopped. Add butter and blitz until combined. Spoon into pan and press out firmly to compact. Place ice-cream in a large bowl and stand for 10 minutes or until softened but not melted. Add cooking chocolate, coconut ...
... over jam mixture. Cover and freeze for 4 hours or until set. Once set and using paper as handles, remove ice-cream mixture from pan, then using a large knife, trim edges and cut into 9 squares. Return to pan. Freeze for ...
... form triangles. Arrange, overlapping, in 4 x 250 ml (8 fl oz) baking dishes. Whisk the eggs, caster sugar, milk, cream and spice in a separate bowl. Pour over the brioche slices, pushing them down so that they are almost ...
... 10 minutes or until softened. Remove from oven and transfer to blender. Blend until smooth. Set aside. Whip cream until stiff peaks form, then gently fold through condensed milk and 3/4 of the plum purée. Place mixture ...
... self-raising flour, 1 tsp cornflour, 250 g butter melted, cooled, 5 stalk rhubarb cut into 3cm pieces, 250 g cream cheese at room temperature, 2 tsp vanilla bean paste, 3 eggs, 1 cup brown sugar, 0.5 cup caster sugar, 0 ...
... need to bring a plate, take this classic party favourite and add ice-cream for an impressive addition. By using vegan bread and ice-cream, you can cater for everyone!; Ingredients: 1 L Plantitude frozen dessert vanilla ...
... 0.5 cup pitted, 200 g dark chocolate, 1 cup rolled oats, 473 ml Halo Top chocolate chip cookie dough ice-cream, 1 free range egg, 0.33 cup firmly packed brown sugar, 1 tbs coconut oil, 0.5 cup pistachios. Method: Preheat ...
... . Place twelve upside-down rocky road mallows into prepared pan and spread over softened vanilla ice cream (return unused ice cream to freezer). Press in marshmallows and nuts and freeze for 2 hours or until firm. Spread ...
... pistachios coarsely chopped. Method: Lightly grease a 14x21cm deep loaf pan. Using an electric mixer, beat cream and sweetened condensed milk, until thick and creamy; fold in melted white chocolate and pistachios. Pour ...
... to pan, and line base and side with a double layer of plastic, leaving ends to overhang. Spoon half the ice-cream into a bowl to soften slightly. Place 1 full circle cake layer into the base of pan (this will be the top ...
... . Toast for 2 minutes, until just golden. To serve, place 2-3 waffles on each plate. Remove banana 'ice-cream' from the freezer. Top waffle stacks with sliced kiwi fruit, grapes and a scoop of your delicious banana 'ice ...
... . Drizzle wafers with some of the chocolate mixture and place onto tray. Refrigerate until set. Remove vanilla ice-cream from freezer and stand for 10-15 minutes or until slightly softened. Spoon half into base of pan ...
... wine just starts to simmer. Remove from heat. Cool completely. When fruit mixture is almost cool, remove ice-cream from freezer to soften slightly. Line an 8-cup-capacity pudding basin with plastic wrap. Transfer ice ...
... loaf tin with baking paper, with ends overlapping for easy removal. Allow ice cream to melt for 30 minutes until slightly softened. Spoon ice cream into a large bowl and mash slightly. Stir through the nuts. Lightly stir ...
... melted, 2 lemons, zested juiced, 250 g sponge fingers, 375 g blackberries plus extra to serve, 1 L vanilla ice-cream, 1.5 cup caster sugar. Method: Combine blackberries, sugar, zest and lemon juice and 2 cups water in a ...
... and finish with a layer of lamington fingers, joined together with more jam. Finish with a final layer of ice-cream. Freeze for 30 minutes or until you're ready to serve. Pour hard set topping over the top of the cake ...
... into egg mix. Return mixture to cleaned pan and stir over medium heat until the custard thickens. Combine cream, sour cream and pumpkin in a large bowl. Strain custard over pumpkin mixture and stir well to combine. Chill ...
... , 0.5 tsp vanilla bean paste, 100 g dark chocolate melted, 0.5 lemon juiced, 0.25 cup cocoa powder, ice-cream cones, 0.5 cup raw caster sugar, 50 g hazelnuts chopped, toasted, 100 ml nut milk. Method: Peel and stone ...
... in 1 minute bursts, stirring between minutes, for 3 minutes. Pour chocolate over the top of cream cheese mixture. Top with extra cream cheese (see tip) and a maraschino cherry. Refrigerate for 30 minutes. Slide a thin ...
... , 80 g butter chopped, 200 g dark chocolate, 1 tsp gelatine powder, 200 g white chocolate chopped, 1 cup cream, 1 tbs cocoa, 3 eggs, 2 egg yolks, 1 tbs caster sugar. Method: Preheat oven to 200°C. Line 2 baking trays ...
... hours or until just set. Cover with plastic wrap and freeze a further 4 hours or until completely set. Turn ice-cream out of pan onto a clean work surface. Using an 8cm round cutter cut out 6 rounds. Roll sides in grated ...
... , for 15 minutes or until golden. Remove from pan, cool slightly and chop into small pieces. Add sugar, coconut cream and Malibu to pan. Stir over medium heat to dissolve sugar. Simmer for 5 minutes or until thick and ...
... . Stir biscuits through mixture. Pour into a 12x23cm loaf tin. Mix passionfruit with vodka. Swirl through the ice-cream mixture. Cover with plastic wrap and freeze for 6 hours or overnight until firm. Serve scoops of ice ...
... , stirring, for 10 minutes or until sugar melts and turns golden. Add butter and stir until melted. Slowly add cream and cook for 1 minute. Remove from heat. Cool. Pit cherries, reserving a few whole ones for garnish. To ...
... whipped, 250 ml milk, 80 g butter melted, 500 g fresh strawberries trimmed and sliced, 250 g cream cheese softened, 1 jam sponge roll sliced into 2cm rounds, 1 pkt cheesecake mix. Method: Prepare packet of strawberry ...
... tested with a skewer. Cool for 5 minutes then transfer to a wire rack to cool completely. Remove ice cream from freezer and allow to soften slightly. Cut out 6x7cm rounds from cooled cake and cut each in half through ...
... 4 cup of caramel for serving. Add custard to remaining caramel and whisk until combined and smooth. Gently stir in cream. Roughly chop 1 cup of the peanuts and stir into mixture with pretzels. Line base and sides of an 8 ...
... . Top with remaining wafers. Categories: Egg free; Seafood free; Sesame free; Pescatarian; North american; Ice cream sandwich; Quick and easy dessert; Chocolate; Valentines day; Low ingredient; Desserts. Complexity: 2.
... is firm. Beat 2 egg whites with the extra 2 tbs caster sugar until stiff peaks form. Transfer ice-cream cakes to serving plates. Top with meringue, pulling to create spikes (see tip). Brown meringue spikes with a kitchen ...
... editionThis chocolate dessert bowl is super fun, easy to make and sports a wow factor! Fill it with your favourite ice-cream and fruit, and when you're done you can even eat the bowl!; Ingredients: 500 ml chocolate ice ...
... : Process bananas, condensed milk and miso paste in a food processor until creamy and smooth. Add malt and cream and process again until smooth. Transfer to a freezer-safe container, cover and freeze for about 2 hours or ...
... . Tip 1: You can add a few drops of food colouring to intensify the colour if you like. If the ice-cream mixture is too soft to cling to the side of the basin, refreeze, checking every 30 minutes, until firm enough to ...
... bring to the boil. Cook for 8-10 minutes or until thickened and syrupy. Cool. To make rum cream, beat 250g cream cheese and 125g butter together until pale and creamy. Add 2tbs rum, 2 tbs cooled syrup and vanilla extract ...
... and stir until dissolved. Set aside to cool completely. Line a freezer-safe container with plastic. Combine cooled syrup, cream, condensed milk and vanilla in a bowl. Pour into lined pan. Freeze for 4 hours or overnight ...
... Allen's Ripe Raspberries Lollies Bag chopped, 2 cups puffed rice cereal. Method: Soften 2 litres vanilla ice cream by leaving out of the freezer for 15 minutes while you chop glacé cherries & raspberry lollies. Toast the ...
... .5 cup self raising flour, 125 g butter softened, 3 crunchie bars roughly chopped, 1 tsp vanilla, 1 L vanilla ice cream slightly softened, 1 egg, 0.5 cup brown sugar, 0.33 cup caster sugar, 0.75 cup milk chocolate baking ...
... into a plastic lined 28x13x7cm loaf pan. Cover and freeze for 4 hours or overnight. Turn ice cream out onto a serving plate. Decorate with chocolate curls and top with extra raspberries if desired. Serve immediately ...
... crumbs. Place mixture into a freezer-safe container and refreeze until firm. To make the Easter egg sauce, heat cream and 1 tbs brown sugar together in a small pan until just below boiling. Remove from heat, add broken ...
... edges are firm. Transfer to wire racks to cool. Top half the biscuits with a scoop of ice-cream. Sandwich with another biscuit, press to flatten and serve. Categories: Quick and easy dessert; North american; Desserts ...
... ml coconut milk, 1 cup caster sugar, 2 tsp vanilla extract, 2 cup soy milk. Method: For ice cream place 1 x 400ml can coconut cream, 2 cups soy milk, 2tsp vanilla extract, 1/2 tsp cinnamon, 1/2 cup pure maple syrup and ...
... x 21cm (6cm deep) loaf pan. Line base and sides with baking paper, extending paper 2cm above edges. Place ice-cream in a large bowl and stir until slightly melted. Add flour and stir until just combined. Fold in half of ...
... creamy dessert without the dairy? Try this plant-based recipe that uses dairy-free cookies and cream ice-cream layered with blueberries. Ingredients: 500 ml Woolworths Plantitude Dairy Free Frozen Dessert Cookies & Creme ...
... cake tin with cling film, leaving sides to overhang. Flatten and place 4 bun bases into prepared pan. Spread with 1/2 tub ice-cream and top with 1/2 bottle of chocolate topping. Top with 4 flattened bun tops, 1/2 tub ice ...
... steps. It's as easy as that!; Ingredients: 150 g dark chocolate chopped, 2 tsp vanilla extract, 1.6 cups thickened cream, 266 g original Oreo cookies. Method: Place chocolate in a heatproof bowl. Place vanilla and 1 cups ...
... 1 punnet fresh raspberries, 450 g maltesers, 375 g frozen raspberries, drizzle ice magic topping. Method: Remove vanilla ice cream from freezer and allow to soften in a large bowl. Place 3/4 of the Maltesers into a large ...
... empty. Lightly brush the outside of a 4-cup capacity bowl with oil. Place into the centre of the larger ice-cream lined bowl. Freeze for about 1 1/2 hours or until very firm. Remove inner bowl and return large bowl to ...
... With motor running, gradually add dark chocolate (it will set and form small pieces as it hits the cold ice-cream). Pour into prepared pan. Tap firmly on bench to settle. Freeze for 1 hour until firm. Scoop remaining ice ...
... stir over low heat until mixture thickens. Refrigerate until cold. Beat thickened cream in a bowl. Fold cream into the tea mixture. Pour the cream mixture into a shallow container and freeze for 2 hours until the edges ...
... Add fruit to the remaining syrup. Cut out 8x7cm rounds from pastry and place 4 onto serving plates. Remove ice-cream from pan and place onto filo. Top with second filo rounds, fruit and syrup. Garnish with mint and serve ...
... the mixer on the slowest speed, slowly add about half a cup of the sifted flour and baking powder to the creamed mixture, adding about half a cup of the buttermilk as you go. The mixture should be not too runny or too ...
... 1 cup milk, 1 vanilla bean split lengthways, 4 free range egg yolks, 0.33 cup caster sugar. Method: Place cream and milk in a large saucepan over a medium-high heat. Scrape vanilla seeds from bean and add seeds and bean ...
... recipe), mix 1/4 cup premium cocoa with 1/2 cup milk in Step 1 until smooth. Add to saucepan with cream, remaining milk and vanilla. Replace caster sugar in Step 2 with 1/3 cup brown sugar. Continue recipe as directed to ...
... surface closely with plastic wrap to prevent a skin forming, chill for 2 hours or until completely cold. Whiz ice cream mixture in a food processor until smooth. Transfer to a large zip-lock bag. Place flat on a tray and ...
... or until just golden. Cool on trays. To serve, wipe outside of pan with a hot, wet cloth. Lift out ice-cream using the plastic. Cut into 1.5cm-thick slices. Return slices to freezer. Cut wafers into pieces to match the ...
... 2 flakes crumbled, 2 tbs chocolate topping, 140 g maltesers, 395 ml sweetened condensed milk. Method: Pour cream into a large bowl and whip with electric beaters until thick. Add the condensed milk and beat through until ...
... . Cut in half and place on a plate. Spread raspberry jam over each open half of the scones. Spread whipped cream on top of the jam and serve. Categories: Australian; Scone; Quick and easy dessert; Baking; Microwave; Low ...
... together firmly. Chill until ready to fry (see tip). To make the caramel sauce, combine brown sugar, butter, cream and any remaining maple syrup in a small saucepan and cook on medium heat, stirring occasionally, for 5 ...
... , 6 hot cross buns, 1 L vegetable oil for deep frying. Method: Line a baking tray with plastic wrap. Place ice-cream scoops on prepared tray, cover with plastic wrap and freeze for 1 hour or until firm. Place 1 open hot ...
... is coated in Milo. Transfer to a serving plate and repeat with remaining ice-cream scoop. Place coated ice-cream scoops between toasted hot cross buns and serve immediately. Categories: Egg free; Seafood free; Sesame ...
... 1 handful small mint leaves, 5 limes, 400 ml coconut cream, 1 tbs coconut sugar, 1 tbs caster sugar, 395 g ... in a bowl. Add condensed coconut milk and coconut cream, stirring to combine. Transfer to a freezer-safe container ...
... heat. Set aside for 10 minutes. Beat egg yolks and sugar in a bowl until pale and thick. Strain the cream mixture, whisking, into egg mixture. Return to pan and stir over low heat until custard thickens. Chill. Churn in ...
Ingredients: 0.75 cup plain flour, 0.5 cup mini dark choc chips, 2 tbs milk, 2 L vanilla ice cream softened, 125 g unsalted butter softened, 1 tsp vanilla extract, 100 g dark chocolate, 24 wafers, 0.5 cup brown sugar, 0. ...
... a hot grill and cook until lightly toasted and golden. Turn and cook second side. Cake needs to cool before ice cream can be used. Place a slice of cake onto each serving plate and top with some of the strawberries and a ...
... in a greased 13x9" pan. Bake 30-35 minutes until a toothpick comes out clean. Cool completely. Let ice cream soften on the counter until it is spreadable. Spread over brownies, return to the freezer for two hours. Top ...
... frozen banana pieces in a small food processor or powerful blender until its smooth, creamy texture, resebling soft serve ice cream, scrapping the sides down at intervals. Blend for a few more seconds to aerate the ice ...
... : 300 g fresh blueberries, 0.75 cup maple syrup, 1 tsp vanilla bean paste, 1 L vanilla bean ice-cream, 6 cinnamon doughnuts split. Method: Place blueberries, syrup and vanilla in a frying pan over medium heat. Bring to ...
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