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Butternut Snap Tortoni

  • Something quick
  • Something impressive
  • No bake
Difficulty:

Arnott's product: Butternut Snap

Prep time: 10 min

Cooking time: None

Chill time: Overnight

Serves: 6

Ingredients

2 cups (500ml) thickened cream
2 egg whites
2 tbsp caster sugar
¼ cup (60ml) brandy
100g Arnott’s Butternut Snap Cookie biscuits, crushed, plus extra crushed biscuits to serve
fresh berries, to serve
 

Method

  • Place cream, egg whites 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.
*IF USING A LOAF PAN, CUT INTO SLICES BEFORE SERVING ON CHILLED PLATES.

 Tip: Brandy can be substituted with half white/half brown rum

For a Christmas twist create an eggnog tortoni:
  • Add 1 teaspoon of vanilla essence to cream before whipping.
  • Fold through 1 teaspoon of ground nutmeg and a pinch of cinnamon with biscuits.