![Butternut snap tortoni Butternut snap tortoni](http://web.archive.org./web/20171129115510im_/http://img.taste.com.au/M1VwxAg5/w720-h480-cfill-q80/taste/2016/11/butternut-snap-tortoni-60829-1.jpeg)
- 6:30 Prep
- 6 Servings
- Capable cooks
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
Method
-
Step 1Place 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.
Nutrition
1764 kj
Energy
35g
Fat Total
22g
Saturated Fat
4g
Protein
88.19mg
Sodium
13g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
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