Iced Drambuie Parfait from The Great Ice Cream Book by Jon Croft
Place 8 large wine glasses or sundae dishes into the freezer. Dissolve the granulated sugar in the water and boil rapidly until the mixture is just turning golden—about 5 minutes. Remove from...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Freezer
- Sundae dish
- Wine glass
- Saucepan
- Stove
- Hand mixer
- Mixing bowl
- Whisk
- Egg separator
- Spatula
- Measuring cup
- Refrigerator
Ingredients
- ½ pint (275 ml.) double cream
- 2 oz. (50 g.) icing sugar
- 4 tablespoons Drambuie
- 4 eggs, separated
- 5 fl.oz. (150 ml.) water
- 7 oz. (200 g.) granulated sugar
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Raspberry and Drambuie Ice Cream from Great British Chefs 2 by Betty Allen
app.ckbk.com
Drambuie Barbecued Strawberries
greatbritishfoodawards.com
Damson Sorbet from The Great Ice Cream Book by Jon Croft
app.ckbk.com
Parfait Praliné from The Great Ice Cream Book by Jon Croft
app.ckbk.com
Pink Champagne Sorbet from The Great Ice Cream Book by Jon Croft
app.ckbk.com
Bananas Double from The Great Ice Cream Book by Jon Croft
app.ckbk.com
Grand Marnier Ice Cream from The Great Ice Cream Book by Jon Croft
app.ckbk.com
Soufflé Glace aux Fraises from The Great Ice Cream Book by Jon Croft
app.ckbk.com