A pale yellow, thick, luscious, hmm… delicious mixture with nuts and fruit for that added texture and ground peanut brittle for extra nuttiness… yum, yum!
That just describes the mixture and texture before this dessert hits the freezer.
I used 2 different flavours because I already had the banana flavour and I intended on purchasing the vanilla pudding but the store didn’t have any – so butterscotch it was!
The cardamom is optional but it really brings out the flavour in this dessert. This frozen dessert taste like burfi (indian sweetheart).
With the summer heat and beads of sweat, a cooling frozen dessert will always hit the spot.
You will need:
2 packages instant pudding
500ml fresh cream
300ml full cream milk
2 teaspoons cardamom powder, less if you are not a fan
1 drop saffron essence, optional
1 tin condensed milk
Preserved mango, chopped
1/4 cup whole roasted almonds, chopped
Line a loaf pan with foil and grease. Make the peanut brittle into a powder by using your rolling pin and bashing the brittle in a bag. Cover the base of the pan with the peanut brittle.
Mix the pudding with the cream and pour into a bowl together with the fresh cream. Beat until fluffy.
Add the rest of the ingredients and beat again until combined.
Pour into the lined loaf pan and place into the freezer. The loaf pan will be full and there might even be leftovers.
Once it’s firm enough cover the top with foil and freeze. Turn it onto a pretty plate and you will see the peanut brittle is now the top. You can serve and slice immediately as this dessert is not as rock hard as ice cream.
– use pudding flavour of your choice. I used one package banana and one package butterscotch.
– you can cherries, cranberries, macadamia, berries or any fruit or nuts that you enjoy. Or leave it plain.
– you could serve this as a dessert. Once you make the mixture, pour out into a casserole or individual serving cups and refrigerate. Top with fresh cream and brittle.
– you can use a mould or a 2 litre ice cream tub. If you using a tub – I will suggest you add the brittle at the bottom, middle and top.