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Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)
This cultured cream Christmas pudding ice cream cake is a guaranteed crowd-pleaser and might just be the yummiest desserts you'll eat this Christmas. It is so good, it’s dangerous! Creamy, spicy, fruity and crunchy, it’s full of the flavours of Christmas and tastes like a sophisticated rum and raisin. Decorated with piped chocolate holly leaves, it’s a Christmas table show-stopper.
This Christmas pudding ice cream cake is low in sugar and made with whipped homemade probiotic cultured cream, so you could even consider it good for you. Cultured cream is a fermented dairy made in a yogurt maker. The unique tangy quality of homemade cultured cream balances out the sweetness of the dried fruit, making the flavours more complex and interesting.
Based on an Italian semifreddo, this cream-based, frozen dessert comes into its own when half frozen and is at its best when it starts to ooze at the edge. Allowing it to thaw for a while relaxes the fat in the cream, improves the texture and seems to make it taste, that little bit more incredible.
Any Christmas ice cream pudding left over after serving can be transferred to an airtight glass container (chocolate leaves as well) and returned to the freezer to be enjoyed post Christmas.
Cultured cream Christmas pudding ice cream cake can be made days or weeks in advance. Although the steps are not complicated, plan ahead, cultured cream Christmas pudding ice cream cake is best made in stages over a couple of days. Note: cultured cream must be chilled for at least 6 hours before you whip it.
Luvele
Rated 5.0 stars by 1 users
This cultured cream Christmas pudding ice cream cake is a guaranteed crowd-pleaser and might just be the yummiest desserts you'll eat this Christmas. It is so good, it’s dangerous! Creamy, spicy, fruity and crunchy, it’s full of the flavours of Christmas and tastes like a sophisticated rum and raisin. Decorated with piped chocolate holly leaves, it’s a Christmas table show-stopper.
Make your homemade cultured cream. Ferment for 12 hours to avoid the cream becoming overly sour, then chill for 6 hours before whipping.
This cultured cream Christmas pudding ice cream cake is a guaranteed crowd-pleaser and might just be the yummiest desserts you'll eat this Christmas. It is so good, it’s dangerous! Creamy, spicy, fruity and crunchy, it’s full of the flavours of Christmas and tastes like a sophisticated rum and raisin. Decorated with piped chocolate holly leaves, it’s a Christmas table show-stopper.
This Christmas pudding ice cream cake is low in sugar and made with whipped homemade probiotic cultured cream, so you could even consider it good for you. Cultured cream is a fermented dairy made in a yogurt maker. The unique tangy quality of homemade cultured cream balances out the sweetness of the dried fruit, making the flavours more complex and interesting.
Based on an Italian semifreddo, this cream-based, frozen dessert comes into its own when half frozen and is at its best when it starts to ooze at the edge. Allowing it to thaw for a while relaxes the fat in the cream, improves the texture and seems to make it taste, that little bit more incredible.
Any Christmas ice cream pudding left over after serving can be transferred to an airtight glass container (chocolate leaves as well) and returned to the freezer to be enjoyed post Christmas.
Cultured cream Christmas pudding ice cream cake can be made days or weeks in advance. Although the steps are not complicated, plan ahead, cultured cream Christmas pudding ice cream cake is best made in stages over a couple of days. Note: cultured cream must be chilled for at least 6 hours before you whip it.
:recipekit:
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