275 ml (1/2 pint) double cream
150 ml (1/4 pint) single cream
75 g (3 oz) icing sugar, sieved
100 g (4 oz) crustless brown bread
100 g (4 oz) walnuts
15 ml (1 tbsp) rum
2 size 3 eggs, separated
150 ml (1/4 pint) single cream
75 g (3 oz) icing sugar, sieved
100 g (4 oz) crustless brown bread
100 g (4 oz) walnuts
15 ml (1 tbsp) rum
2 size 3 eggs, separated
method
1. Place the double cream into the processor bowl and whisk until just stiff. If you have a variable speed food processor gradually increase the speed to prevent the cream splashing up the sides of the bowl.
2. Whisk in the single cream and then gently fold in the icing sugar. Reserve
3. Break the bread into pieces and place in the processor bowl. Process for 10 seconds, until a fine breadcrumb stage.
4. Add the nuts to the breadcrumbs and chop finely. Gently fold the crumbs and nuts into the cream mixture.
5. Mix together the rum and egg yolks and fold in to the mixture. Reserve.
6. Whisk egg whites until almost stiff, add all the ingredients to the egg whites and gently mix together.
7. Pour into freezing trays and freeze until firm. Serve with biscuits.
2. Whisk in the single cream and then gently fold in the icing sugar. Reserve
3. Break the bread into pieces and place in the processor bowl. Process for 10 seconds, until a fine breadcrumb stage.
4. Add the nuts to the breadcrumbs and chop finely. Gently fold the crumbs and nuts into the cream mixture.
5. Mix together the rum and egg yolks and fold in to the mixture. Reserve.
6. Whisk egg whites until almost stiff, add all the ingredients to the egg whites and gently mix together.
7. Pour into freezing trays and freeze until firm. Serve with biscuits.
serving amount
serves 6
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