Ginger and Cranberry Brûlée

  • Difficulty

  • Prep time

    mins
  • Serves

    people
A great dessert any time of the year, but a particular favourite for winter.
  • 8 scoops of Carte D’Or Vanilla Light Ice Cream (200g/400ml)
  • 250g jar cranberry sauce
  • 50ml port
  • 50ml fresh orange juice
  • 100g ginger nut biscuits
  • ½ tsp ground cinnamon
  • 50g Demerara sugar
  • 1 Place the cranberry sauce, port and orange juice into a pan. Bring to the boil and simmer for 5 minutes. Leave to cool.
  • 2 Break up the ginger nut biscuits into large chunks. Arrange a few biscuit chunks in the bottom of 4 short tumblers. Top these with a tablespoon of the cranberry sauce mixture.
  • 3 Scoop a ball of Carte D’Or Vanilla Light Ice Cream into each glass. Repeat the process, with the top layer being Carte D’Or Vanilla Light Ice Cream.
  • 4 Mix together the cinnamon and Demerara sugar and sprinkle liberally over the ice cream. Blow torch the sugar or place under a pre-heated hot grill to melt and caramelise the sugar and serve immediately.

Nutritional information

 

Amount per serving

Energy (kcal)

275kcal

Energy (kJ)

1150kJ

Protein (g)

1.7g

Carbohydrate incl. fibre (g)

59.3g

Carbohydrate excl. fibre (g)

57.9g

Sugar (g)

43.1g

Fibre (g)

1.4g

Fat (g)

2.6g

Saturated fat (g)

0.6g

Unsaturated fat (g)

1.7g

Monounsaturated fat (g)

1.4g

Polyunsaturated fat (g)

0.4g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

145mg

Salt (g)

0.36g

Total

1099kcal

4599kJ

6.6g

237.1g

231.6g

172.4g

5.5g

10.3g

2.5g

7.0g

5.4g

1.5g

0.0g

0mg

580mg

1.44g