125 g (4 oz) fine brown breadcrumbs
1/4 cup (50 g) 2 oz soft brown sugar
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
2/3 cup (150 ml) 1/4 pt fresh single cream
1 tbsp (15 ml) dark rum
1/3 cup (50 g) icing sugar (confectioners sugar), sifted
1/4 cup (50 g) 2 oz soft brown sugar
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
2/3 cup (150 ml) 1/4 pt fresh single cream
1 tbsp (15 ml) dark rum
1/3 cup (50 g) icing sugar (confectioners sugar), sifted
method
1. Spread the breadcrumbs on a baking sheet and sprinkle over the brown sugar. Bake in the oven at 200°G (400°F) mark 6 for about 1 0 minutes, stirring occasionally until the sugar caramelises and the crumbs are golden. Cool and break down with a fork.
2. Whisk together the fresh double and single creams until stiff. Gently fold in the rum and icing sugar.
3. Pour into a chilled shallow container and freeze for 1 1/2 - 2 hours or until mushy in consistency.
4. Turn into a bowl and mash with a fork or whisk until smooth. Stir in the breadcrumbs. Spoon back into the container and freeze until firm.
To freeze Overwrap according to type of container.
2. Whisk together the fresh double and single creams until stiff. Gently fold in the rum and icing sugar.
3. Pour into a chilled shallow container and freeze for 1 1/2 - 2 hours or until mushy in consistency.
4. Turn into a bowl and mash with a fork or whisk until smooth. Stir in the breadcrumbs. Spoon back into the container and freeze until firm.
To freeze Overwrap according to type of container.
serving amount
serves 4
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