- 284ml carton double cream
- 2 tbsp icing sugar
- 200g toasted almond, chopped
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- 2-3 tbsp dark rum
- 10 amaretti biscuit
- 10 canned cherry (or fresh when in season)
One of the delights of the summer, cherries are much loved for their succulent texture, flavour…
- 50g dark chocolate, melted, to drizzle
Arrange 6 paper muffin cases on a baking sheet. Whisk together the cream and icing sugar until stiff. Fold in the almonds and rum.
Crumble the biscuits and put the pieces in the bottom of the paper cases. Divide the cream between them and top with a cherry. Freeze for 1-2 hrs until firm. (They will keep in the freezer for up to 2 weeks.) Remove from the freezer 20 mins before serving, and drizzle with the chocolate.