Serve up a sophisticated sweet this year that takes ice-cream to dizzying heights. Topped with tart raspberries and sweet white chocolate shards, this dessert is a little bit fancy if we say so ourselves.
Ingredients
Method
Grease four 1¼ cup-capacity freezer-safe ramekins or 7 x 7cm round cake tins with oil. Line base and side of tins or ramekins with plastic wrap.
Put figs and ginger in a large heatproof bowl. Put dark rum in a small saucepan over a medium heat and bring to a simmer. Pour hot rum over figs and ginger. Set aside for 30 minutes to cool to room temperature.
Fold melted white chocolate into ice-cream (the white chocolate will set in small speckled pieces), then fold in biscuits, cooled fig and ginger mixture, along with bowl juices. Spoon ice-cream mixture into prepared tins and freeze overnight.
Turn out ice-cream onto serving plates and drizzle with dark chocolate. Serve decorated with raspberries and white chocolate.
Cook’s Note
- Allow 30 minutes cooling and overnight freezing.
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