Individual Puddings and Cointreau Icecream

Individual Puddings and Cointreau Icecream

Individual Puddings and Cointreau Icecream

Great, taste Good, Fabulous recipe, Nice for Christmas dinner

Ingredients of Individual Puddings and Cointreau Icecream

Ice cream:

300ml thickened cream

1/4 cup Cointreau (orange liqueur)

2 teaspoons ground cinnamon

2 litres premium vanilla ice-cream, softened

Orange Toffee Sauce:

1/2 cup caster sugar

1/2 cup water

1/4 cup fresh orange juice

4 x mini Christmas Puddings

Orange shreds for serving

Instruction of Individual Puddings and Cointreau Icecream

1.Whip cream until soft peaks form, add Cointreau and cinnamon and whip for a further 30 seconds.

2.Place ice-cream in a large freezer proof bowl and mix until soft. Quickly fold cream mixture into ice-cream until well combined. Cover bowl with plastic wrap and place into the freezer overnight.

3.To make toffee sauce: In a small saucepan bring caster sugar and water to the boil, stirring occasionally, reduce heat and simmer (without stirring) until mixture turns a golden brown, approximately 10-15 minutes.

4.Caution is needed for this step: Carefully pour in orange juice and when the bubbling has died down, cook for a further 2 minutes stirring occasionally. Pour sauce into a small bowl and leave to cool before serving.

5.Heat puddings following packet directions and serve with the ice-cream and orange toffee sauce. Garnish with orange shreds.

Individual Puddings and Cointreau Icecream

serves 4 5 min

Source - simplygreatmeals.com.au