Name: Butternut snap tortoni
Prep time: 390 min
Total time: 390 min
Yield: 6
Ingredients: 2 cups (500ml) thickened cream; 2 eggwhites; 2 tablespoons caster sugar; 1/4 cup (60ml) brandy; 100g Arnott's Butternut Snap Cookies, crushed, plus extra crushed biscuits to serve; Fresh berries, to serve

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6:30 Prep
6 Servings
Capable cooks

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

Featured in Nutrition information, Freezer friendly

Ingredients

2 cups (500ml) thickened cream
2 eggwhites
2 tablespoons caster sugar
1/4 cup (60ml) brandy
100g Arnott's Butternut Snap Cookies, crushed, plus extra crushed biscuits to serve
Fresh berries, to serve

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Method

Step 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.