Wednesday, 3 September 2008

Rum and Chocolate

This is a Cherry Cream Sundae. You can store them in the freezer for two weeks and take them out as you want them.

Makes ten

You will need:
284ml carton double cream
2 tbsp icing sugar
200g/8oz toasted almonds or hazelnuts, chopped (I would make it 150g/6oz or even 100g/4oz if making it again)
2-3 tbsp dark rum
10 amaretti biscuits
10 fresh or canned cherries
50g/2oz dark chocolate, melted to drizzle

1. Arrange ten paper muffin cases on a baking sheet. Whisk together the cream and icing sugar until stiff. Fold in the almonds or hazelnuts (it will seem like a lot but don't worry) and the rum.

2. Crumble the biscuits and put the pieces in the bottom of the cases. Divide the cream between them and top with a cherry.

3. Freeze for 1-2 hours until firm. Remove from the freezer 20 minutes before serving and drizzle with the chocolate.

Each one contains 329 calories so go slow...

Julie at Little Cotton Rabbits is blogging again as her children (she has an autistic son) are back at school. Her blog is a cool blend of knitting, family stories, gardening and flowers with a dash of Cath Kidston for good measure...it's a great mix. She's celebrating her second anniversary (all my favourite blogs tend to be this old :@)) and is running a competition to win one of her beautiful knitted toys...all you have to do is leave a comment...but bear in mind there are 400+ already there!

1 comment:

Miss SpentPenny said...

Yum! They look awesome!

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