568 ml carton double cream (heavy cream)
411 g fruit mincemeat
4 tbsp rum or brandy (optional)
grated rind and juice of 1 lemon and 1 orange
75 g shelled brazil nuts, roughly chopped
75 g deluxe dark chocolate
75 g deluxe white chocolate
angelica holly leaves
glace cherries
411 g fruit mincemeat
4 tbsp rum or brandy (optional)
grated rind and juice of 1 lemon and 1 orange
75 g shelled brazil nuts, roughly chopped
75 g deluxe dark chocolate
75 g deluxe white chocolate
angelica holly leaves
glace cherries
method
1. Lightly whip the cream.
2. Stir in the mincemeat, rum or brandy, lemon and orange rind and juice and brazil nuts.
3. Spoon into a 1.2 litre pudding basin, cover with cling film and freeze for 5-6 hours overnight.
4. To serve, immerse the basin briefly in hot water and turn the ice cream out onto a serving plate.
5. Melt the dark chocolate and spoon over the ice cream, allowing it to run down the sides. Return to freezer and set.
6. Melt the white chocolate and spoon on top of the dark chocolate.
7. Decorate with angelica holly leaves and glace cherries and return to the freezer.
8. Remove from the freezer 15 minutes before serving.
2. Stir in the mincemeat, rum or brandy, lemon and orange rind and juice and brazil nuts.
3. Spoon into a 1.2 litre pudding basin, cover with cling film and freeze for 5-6 hours overnight.
4. To serve, immerse the basin briefly in hot water and turn the ice cream out onto a serving plate.
5. Melt the dark chocolate and spoon over the ice cream, allowing it to run down the sides. Return to freezer and set.
6. Melt the white chocolate and spoon on top of the dark chocolate.
7. Decorate with angelica holly leaves and glace cherries and return to the freezer.
8. Remove from the freezer 15 minutes before serving.
serving amount
serves: 6 - 8
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