Cherry cream sundaes
- Ursula Ferrigno
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Makes 10
Easy
Total time: 20 mins
Ready in 15-20 mins, plus freezing time
A star rating of 4 out of 5.1 ratingRate
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Spoil yourself with these glorious little frozen desserts
Freezable (without chocolate)
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per sundae
-
kcal329
-
fat27g
-
saturates10g
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carbs16g
-
sugars8g
-
fibre2g
-
protein5g
-
salt0.11g
low
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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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