GINGER AND CRANBERRY BRÛLÉE
- Published on Monday, 11 June 2012 10:06
- Last Updated on 28 May 2012
- Monica Costa
- 0 Comments
A great dessert any time of the year, but a particular favourite for winter.
Prep Time: 55mins
8 scoops of Carte D’Or Vanilla Light Ice Cream (200g/400ml)
250g jar cranberry sauce
50ml fresh orange juice
100g ginger nut biscuitsv
½ tsp ground cinnamon
50g Demerara sugar
PLACE the cranberry sauce, port and orange juice into a pan. Bring to the boil and simmer for 5 minutes. Leave to cool.
BREAK up the ginger nut biscuits into large chunks. Arrange a few biscuit chunks in the bottom of 4 short tumblers. Top these with a tablespoon of the cranberry sauce mixture.
SCOOP a ball of Carte D’Or Vanilla Light Ice Cream into each glass. Repeat the process, with the top layer being Carte D’Or Vanilla Light Ice Cream.
MIX together the cinnamon and Demerara sugar and sprinkle liberally over the ice cream. Blow torch the sugar or place under a pre-heated hot grill to melt and caramelise the sugar and serve immediately.
Monica Costa founded London Mums in September 2006 after her son Diego’s birth together with a group of mothers who felt the need of meeting up regularly to share the challenges and joys of motherhood in metropolitan and multicultural London. London Mums is the FREE and independent peer support group for mums and mumpreneurs based in London https://londonmumsmagazine.com and you can connect on Twitter @londonmums