|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|
- 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.