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.
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