Ginger And Cranberry BrûLéE

1. 1

   Place the cranberry sauce, port and orange juice into a pan. Bring to the boil and simmer for 5 minutes. Leave to cool.

2. 2

   Break up the ginger nut biscuits into large chunks. Arrange a few biscuit chunks in the bottom of 4 short tumblers. Top these with a tablespoon of the cranberry sauce mixture.

3. 3

   Scoop a ball of Carte D'Or Vanilla Light Ice Cream into each glass. Repeat the process, with the top layer being Carte D'Or Vanilla Light Ice Cream.

4. 4

   Mix together the cinnamon and Demerara sugar and sprinkle liberally over the ice cream. Blow torch the sugar or place under a pre-heated hot grill to melt and caramelise the sugar and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.