you can make this in about 10 mins tops i love this ice-cream… Read on
Incidentally, this is one of my children's favourite puddings,… Read on
I don't think a cook's job should be to deceive, but there is something appealing about the fact that this looks and tastes as if it were incredibly hard work and yet involves no more than a bit of stirring. You must, though, serve a warm sauce with it - the crowning glory - and I've certainly given you options below.
To be frank, you can choose different biscuits, different nuts and nobbly bits to mix in with the ice cream and given crunch, texture and sudden shards of flavour. I find it hard to believe, however, that this could be in any way improved. Sorry, but that's just how it is.
Recipe posted by Nigella
Serves: 8-10
Comments
This is so simple and will look quite elegant on my table at dessert time. Thank you.
Posted by OrgasmicChef on 9th May 2011 at 4.04
For a christmas dessert, I took the lid off the top of a Panettone (Italian Christmas cake) and hollowed it out. I then placed the ice cream mixture into the Panettone, sealed it with cling wrap and replaced the top of the Panettone as a lid. I then put it into the freezer to harden and drizzled melted white chocolate over before serving. Delicious!
Posted by mikeandbron on 8th Dec 2011 at 19.13