400 g tub fresh custard
3 sprigs of rosemary
275 ml double cream (heavy cream)
385 g can rhubarb pie filling
ameretto biscuits to serve (optional)
3 sprigs of rosemary
275 ml double cream (heavy cream)
385 g can rhubarb pie filling
ameretto biscuits to serve (optional)
accompaniments
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method
1. Pour the custard into a bowl over a saucepan of simmering water and gently heat, with the rosemary sprigs infused in the custard. Gently allow to heat (but not to boil), for 10 minutes. Leave to cool, then refrigerate until required. Overnight will give a better result.
2. Whip the cream to 'peak' consistency and fold in the pie filling, and strained custard. Mix gently until well combined.
3. Divide into 4 serving dishes and sprinkle with crushed ameretto biscuits if desired.
2. Whip the cream to 'peak' consistency and fold in the pie filling, and strained custard. Mix gently until well combined.
3. Divide into 4 serving dishes and sprinkle with crushed ameretto biscuits if desired.
serving amount
serves: 4
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