Festive Frozen Cream
Traditionally the accompaniment to a hot Christmas Pudding or as I like to call it Festive ‘Figgy’ Pudding is a hot white sauce, but for me this is too much, too heavy and too intense. It is also popular to have something called brandy or rum butter but again, all too rich and over sweet.
For me my Christmas Pudding has to be partnered with this light, creamy, super cold and lightly sweetened frozen cream. Just one dessertspoonful is often all that is needed to raise your Christmas Pudding to sublime heights. Decadent yet not over rich. I really love it, and I hope you do too?
For the recipe for Festive ‘figgy’ Pudding (Christmas Pudding) see the link Festive ‘figgy’ Pudding
Ingredients
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300ml cream- double or whipping
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2 egg yolks
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2 tbsp golden syrup
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2 tbsp dark rum or sweet sherry- optional
Instructions
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01 Beat the cream until stiff.
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02 In a separate bowl, beat the egg yolks until extremely frothy.
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03 Add golden syrup and rum to the whisked egg yolks, and continue beating well. Now gently fold the egg mixture into the cream.
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04 Quickly pour into a plastic container and place in the freezer until is firm to the touch - overnight is best.
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05 Before serving remove from freezer and allow to soften slightly, and serve in dollops on a hot festive pudding or hot festive mince pies.
Notes
This very easy frozen cream can be made well in advance and kept up to 2 months in the freezer. Important to always allow it to soften slightly before eating, as this makes it much easier to spoon out of the container, but please remember to still keep it cold enough so that it resembles ice cream in texture.
