Christmas ice cream sundae
A fresh take on Christmas pudding
35 mins plus cooling
Super easy
serves 10
About the recipe
If you fancy a change from Christmas pudding this year, give these delicious, fruity sundaes a try.
Ingredients
75g dried blueberries
75g dried cranberries
100ml limoncello, plus extra to serve
400g quality mincemeat
300ml double cream
3 tablespoons chopped candied peel
1 pinch of ground ginger
2 limes
2 clementines
1 litre quality vanilla ice cream
8 meringue nests
1 sprig of fresh mint
Method
- Soak the dried fruit in the limoncello for 10 minutes.
- Spoon the mincemeat into a pan and warm it up – keep stirring while it melts and smooths out a little. Take off the heat, add the soaked berries and limoncello, then leave to cool.
- Whip the double cream to soft peaks. Fold in the candied peel and ginger, then finely grate in the lime and clementine zest. Spike the cream with a few drops of the clementine juice.
- Scoop balls of ice cream into serving bowls and top each with a spoonful of the mincemeat mixture. Top with dollops of cream, then crumble over the meringue. Keep layering until all the bowls are full or you’ve used up all the ingredients.
- Pick and tear over the mint, then serve with a glass of ice-cold limoncello!
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