Cherry cream sundaes
Spoil yourself with these glorious little frozen desserts
1
rating
Difficulty and servings
Makes 10
Preparation and cooking times
Ready in 15-20 mins, plus freezing time
(without chocolate)
- 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.
Per sundae
329 kcalories, protein 5g, carbohydrate 16g, fat 27 g, saturated fat 10g, fibre 2g, sugar 8g, salt 0.11 g
Recipe from Good Food magazine, September 2004.
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http://www.bbcgoodfood.com/recipes/2765/
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Ingredients
- 284ml carton double cream
- 2 tbsp icing sugar
- 200g toasted almonds , chopped
- 2-3 tbsp dark rum
- 10 amaretti biscuits
- 10 canned cherries (or fresh when in season)
- 50g dark chocolate , melted, to drizzle
Search Good Food
Difficulty and servings
Makes 10
Preparation and cooking times
Ready in 15-20 mins, plus freezing time
(without chocolate)
Ingredients
- 284ml carton double cream
- 2 tbsp icing sugar
- 200g toasted almonds , chopped
- 2-3 tbsp dark rum
- 10 amaretti biscuits
- 10 canned cherries (or fresh when in season)
- 50g dark chocolate , melted, to drizzle
Per sundae
329 kcalories, protein 5g, carbohydrate 16g, fat 27 g, saturated fat 10g, fibre 2g, sugar 8g, salt 0.11 g
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