GINGER AND CRANBERRY BRÛLÉE

A great dessert any time of the year, but a particular favourite for winter.

Servings: 4

Prep Time: 55mins

Ingredients:

8 scoops of Carte D’Or Vanilla Light Ice Cream (200g/400ml)

250g jar cranberry sauce

50ml port

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.

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