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Serves 4
“Christmas Biscotti can also be served as a festive accompaniment to liqueur coffees “
Whisk the Mascarpone into the hot cream mixture and pour through a fine sieve.
Set aside to cool before poring into ramekin dishes.
Refrigerate for 3 hours or overninght, the dessert will keep fresh for 2 – 3 days stored wrapped in the refrigerator.
To serve immerse each ramekin dish into hot water for several seconds and then invert onto your desired serving dish.
Serve with Christmas Biscotti.
Apple Brandy Set Cream
Ingredients:
250ml Guernsey Dairy Whipping Cream
150ml Rocquette Cider
125g Mascarpone Cheese
50g Caster Sugar
2 tablespoons Calvados
1.5 Leaves Gelatine
Zest of 1 Orange
1 Vanilla Pod Split Lenghtways
Method:
Place the leaf gelatine into a small bowl with the Clavados, leave to soften for several minutes.
Bring to boiling point the Guernsey Dairy Whipping Cream, Caster Sugar and Rocquette Cider together with the Vanilla Pod and Zest of Orange.
Remove from the heat source and scrape the seeds from the Vanilla Pod back into the liquid.
Place the Calvados and gelatine over the hot saucepan until the gelatine has dissolved, pour into the hot cream.
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