Related Searches: Brandy Snaps, Brandy Sauce For Christmas Pudding Recipes
... whisk to combine. Set aside for 20 minutes to cool. Strain cream mixture into a 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 ...
... . 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 ...
... 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 ...
... 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 ...
... Nestle Bakers' Choice Milk Choc Melts, 250 g Nestle Bakers' Choice White Choc Melts, 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... .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 ...
... 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 ...
... edition This 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 ...