Cherry cream sundaes

Cherry cream sundaes

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(1 ratings)

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Cooking time

Ready in 15-20 mins, plus freezing time

Skill level

Easy

Servings

Makes 10

Spoil yourself with these glorious little frozen desserts

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per sundae

kcalories
329
protein
5g
carbs
16g
fat
27g
saturates
10g
fibre
2g
sugar
8g
salt
0.11g

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

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Method

  1. Arrange 6 paper muffin cases on a baking sheet. Whisk together the cream and icing sugar until stiff. Fold in the almonds and rum.
  2. 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.

Recipe from Good Food magazine, September 2004

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Comments

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tweedy's picture
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Very quick to make , guests absolutely love them. ran out of rum so substituted brandy- works just as well. Sprinkled chopped almonds over the top .

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