3 cup (180 g) brown breadcrumbs
2 cups (500 ml) (1 pint) double cream (heavy cream)
1 cup (200 g) caster sugar (superfine granulated)
4 tbsp water
2 cups (500 ml) (1 pint) double cream (heavy cream)
1 cup (200 g) caster sugar (superfine granulated)
4 tbsp water
method
1. Put the breadcrumbs in a very cool oven at 120°C, gas mark 1/2, until dry.
2. Whip the cream until it holds soft peaks, and mix in 150 g of the sugar.
3. Put into a refrigerator tray, cover with foil, and freeze for 1 hour.
4. Melt the remaining sugar in the water over low heat, and leave until quite cold.
5. Pour on to the breadcrumbs and fold the breadcrumb mixture into the half-frozen cream.
6. Continue freezing for 1 1/2 hours.
2. Whip the cream until it holds soft peaks, and mix in 150 g of the sugar.
3. Put into a refrigerator tray, cover with foil, and freeze for 1 hour.
4. Melt the remaining sugar in the water over low heat, and leave until quite cold.
5. Pour on to the breadcrumbs and fold the breadcrumb mixture into the half-frozen cream.
6. Continue freezing for 1 1/2 hours.
serving amount
serves 6
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