Butternut snap tortoni

Our creamy pudding is a twist on the traditional, with brandy and butternut snap cookies enriching the mix.

Recipe «Butternut snap tortoni» presented in category Recipes / Vegetarian, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 2 cups thickened cream, 2 eggwhites, 2 tbsp caster sugar, 1/4 cup brandy, 100g Arnott's Butternut Snap Cookies, crushed, plus extra crushed biscuits to serve , Fresh berries, to serve .

Ingredients:

• 2 cups thickened cream 
• 2 eggwhites 
• 2 tbsp caster sugar 
• 1/4 cup brandy 
• 100g Arnott's Butternut Snap Cookies, crushed, plus extra crushed biscuits to serve 
• Fresh berries, to serve 

Instructions

1. Place cream, eggwhites and sugar in the bowl of an electric mixer and beat for about 5-8 minutes until thick and fluffy. Fold in the brandy and the crushed biscuits. Divide the mixture among six 1-cup (250ml) dariole moulds or a 1.5-litre loaf pan. Freeze overnight. To serve, remove from the freezer and place in the fridge for 15 minutes to soften slightly, then turn out onto chilled plates and serve garnished with berries and with extra crushed biscuits.