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Cherry cream sundaes

Cherry cream sundaes

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  • Preparation and cooking time
    • Total time
    • Ready in 15-20 mins, plus freezing time
  • Easy
  • Makes 10

Spoil yourself with these glorious little frozen desserts

  • Freezable (without chocolate)
Nutrition: per sundae
HighlightNutrientUnit
kcal329
fat27g
saturates10g
carbs16g
sugars8g
fibre2g
protein5g
low insalt0.11g
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Ingredients

  • 284ml carton double cream
  • 2 tbsp icing sugar
  • 200g toasted almond , chopped
  • 2-3 tbsp dark rum
  • 10 amaretti biscuits
  • 10 canned cherries (or fresh when in season)
  • 50g dark chocolate , melted, to drizzle

Method

  • STEP 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.

  • STEP 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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A star rating of 4 out of 5.1 rating
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