DINING IN IDEAS

Recipe for Dinner

Carob and Caramel Bombe

100 g/4 oz/1/2 cup butter or margarine 175 g/6 oz/1/2 cups carob chips 200 g/7 oz/1/2 cups digestive biscuits (Graham crackers), crushed

3 eggs beaten

30 ml/2 tbsp sweet sherry or coffee liqueur

150 ml/1 pt/1/2 cup whipped cream A little extra whipped cream (optional)

Grated nutmeg

Put the butter or margarine and carob in a large pan and heat gently, stirring until melted. Stir in the biscuits, eggs and sherry or liqueur. Leave to cool, then fold in the cream. Put the mixture in a greased mould or pudding basin. Freeze for at least 4 hours before serving. Stand the basin briefly in hot w ater, loosen the edge with a knife, place a plate on top and invert. Give a shake, if necessary, to loosen, then remove the basin. Pipe a little extra cream, if liked, on top and then sprinkle with a little grated nutmeg. Serve immediately.

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