Frozen brandy cream

    8 hours 5 minutes

    Some people enjoy the delicious brandy butters and sauces served with Christmas puddings even more than puddings themselves. This frozen version is especially impressive.

    3 people made this

    Serves: 12 

    • 2½ cups (625ml) thickened cream
    • 1 cup (155g) icing sugar, sifted
    • Finely grated rind of 1 lemon
    • 3 tablespoons lemon juice, strained
    • 2/3 cup brandy
    • 3 tablespoons amaretto or maraschino liqueur
    • 1 teaspoon vanilla extract

    Preparation:5min  ›  Cook:8hours  ›  Ready in:8hours5min 

    1. Line a 22x10x6cm loaf tin with baking paper, or lightly grease a similar-sized mould with nonstick cooking spray.
    2. Whisk the cream, icing sugar, lemon zest, lemon juice, brandy and liqueur in a mixing bowl until smooth and slightly thickened. Take care not to overbeat or the mixture will curdle.
    3. Pour the cream into the prepared loaf tin, then cover with baking paper or cling film and freeze for eight hours or overnight.
    4. Just before serving, remove the loaf tin from the freezer. Dip it in warm water for 1 second and turn the brandy cream out onto a flat serving dish. Cut into slices and serve with the hot Christmas pudding.

    Serving suggestion

    Serve slices of this frozen cream with your Christmas pudding.

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