|
1 x 397 g can Carnation Condensed Milk
450 ml (16 fl oz) single cream
200 ml (7 fl oz) carton crème fraiche
1 tbsp vanilla extract
3 tbsp brandy
450 g (1 lb) Christmas cake, crumbled
Cranberry compote, to finish (optional)
Line a 900 g (2 lb) pudding basin with a double layer of cling film.
In a large bowl, whisk together condensed milk, cream, crème fraiche, vanilla and brandy until smooth and creamy. Pour mix into a shallow plastic box and freeze for 2 to 3 hours, until slushy. Beat with a fork, then stir in Christmas cake. Pour into pudding basin, cover and freeze overnight.
When ready to serve, turn the parfait out onto a serving plate and remove cling film. Accompany with a spoonful of cranberry compote.
(Serves 6 to 8)
© recipe by Phil Vickery
Back to Recipes archive
|