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Butternut snap tortoni
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Prep Time:
390 minutes
Cook Time:
Total Time:
390 minutes
Creamy brandy-infused pudding with butternut snap cookie crumble.
Ingredients:
  • 500ml thickened cream
  • 2 eggwhites
  • 40.00 gm caster sugar
  • 60ml brandy
  • 100g Butternut Snap Cookies, crushed, plus extra crushed biscuits to serve
  • Fresh berries, to serve
Instructions:
  • Combine cream, egg whites, and sugar in the bowl of an electric mixer. Beat until mixture is thick and fluffy, which should take approximately 5-8 minutes. Gently fold in brandy and crushed biscuits. Distribute the mixture evenly into six 1-cup (250ml) dariole moulds or a 1.5-litre loaf pan. Freeze overnight. Prior to serving, transfer from the freezer to the fridge for 15 minutes to slightly soften. Unmold onto chilled plates, garnish with berries and additional crushed biscuits. Enjoy!

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