Recipes
Date posted: 24/11/2021
Ingredients
| Everyday Favourites unsalted butter | 30g |
| Lotus biscoff crumbs | 300g |
| Yarde Farm Christmas pudding ice cream | 750ml |
| Liquid egg whites | 250g |
| Tate & Lyle caster sugar | 375g |
| Everyday Favourites cornflour | 15g |
| White wine vinegar | 10ml |
| Macphie salted caramel dessert topping | 10 tbsp |
Method
- Melt the butter and add to the biscoff crumb, divide the ice cream into individual portion silicon moulds, press the biscoff mix on top and freeze.
- Whisk the egg whites to soft peaks, then gradually whisk in the sugar until glossy, finally whisking in the cornflour and vinegar.
- Pop the ice cream out of the moulds onto your serving plate, and either pipe or spoon the meringue over the individual ice creams.
- Blow torch the meringue until golden (or finish in a hot oven at 220) and then finish with a drizzle of salted caramel sauce and a sprinkle of biscoff crumb.