This recipe came out a challenge set by my workmates to use up the rest of the
Gingerbread House that we devoured for our work Christmas Party. It seemed like such a waste to throw out the crumbled remnants, so I decided to mix together an ice-cream pudding to serve on Christmas Eve. The liqueur and chocolates had been given to me as gifts, so it was a great way to use up some things I had on hand! This one is seriously indulgent and delicious - and I love it because it is super easy (no cooking involved, just mixing!) and you can make it in advance and not have to think about dessert again until you're about to serve. Definitely a perfect Aussie Christmas dessert!
Ingredients
Leftover gingerbread, crumbled
2L hokey pokey ice-cream
16 ferrero rochers, crushed
1/3 cup caramel liqueur
white chocolate ice magic
cranberries and silver balls, to decorate
Method
Put ice-cream in a large bowl and leave out to soften. Mix in gingerbread, chocolates and liqueur.
Place in a silicone mould (the
Tupperware Kugelhopf is perfect!) or pudding basin lined with cling wrap.
Freeze for several hours.
Turn on to a plate, squeeze ice magic on top and sprinkle with cranberries and silver balls.
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