Christmas Cake and Brandy Parfait
Serves: 6
Ready in: 60 mins +
Ingredients:
397g can Carnation condensed milk450ml single cream
200ml carton crème fraiche
1 tbsp vanilla extract
3 tbsp brandy
450g Christmas cake, crumbled cranberry compote to finish (optional)
method:
- Line a 900g (2 Ib) pudding basin with a double layer of cling film.
- In a large bowl, whisk together the condensed milk, crème fraîche, cream, vanilla extract and brandy until smooth and creamy.
- Pour the mixture into a shallow plastic box and freeze until slushy (2- 3 hours).
- Beat with a fork, and then stir in the crumbled Christmas cake.
- Pour into the pudding basin, cover and freeze overnight.
- When ready serve, turn out the parfait onto a serving plate and remove the cling film. Allow to soften slightly in the fridge (about 20 minutes) before serving.
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