Blackberry and Cassis Crush
Ingredients:
- 200 gr blackberries
- 7 tbsps creme de cassis
- 142 ml double cream
- 500 ml Indulgence Vanilla ice cream, slightly softened
- 2 meringue nests, roughly crushed
- 4 large sundae glasses
Way to make it:
1. Divide the blackberries between the sundae glasses.
2. Pour 1 tbsp of the creme de cassis over each, then crush the berries down slightly. Leave at least for 30 minutes.
3. Whip the creame with 1 more tbsp of the creme de cassis, until the mixture is soft and floppy.
4. Tip the softened ice cream into a bowl and stir in the crushed meringues, then gently fold in the cream.
5. Spoon a quarter of this mixture into each sundae glass, top each with a reserved blackberry and drizzle half a tbsp of the remaining creme de cassis over each one.
2. Pour 1 tbsp of the creme de cassis over each, then crush the berries down slightly. Leave at least for 30 minutes.
3. Whip the creame with 1 more tbsp of the creme de cassis, until the mixture is soft and floppy.
4. Tip the softened ice cream into a bowl and stir in the crushed meringues, then gently fold in the cream.
5. Spoon a quarter of this mixture into each sundae glass, top each with a reserved blackberry and drizzle half a tbsp of the remaining creme de cassis over each one.
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