CHEESECAKE BROWNIE BARS

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Get tongues wagging when you serves these too-good-to-be-true Cheesecake Brownie Bars at your next get together, giving biscuit-lovers their favourite Bakers Romany Creams® biscuits in the form of a gooey, delicious brownie!

ingredients

Brownie / Biscuit Mix:

1 (200 g) box of BAKERS Romany Creams®  Classic Choc biscuits

110 g butter

130 g dark chocolate

3⁄4 cup sugar

2 free-range eggs

1 tsp vanilla extract

1⁄4 tsp salt

1⁄2 cup flour

Cheesecake:

250 g cream cheese

1/3 cup sugar

1 egg

1 tsp vanilla extract

 

 

instructions

  1. Line a 20cm x 20cm square baking tin with baking paper.
  2. Cut the BAKERS Romany Creams® Classic Choc biscuits into roughly 8 pieces and set aside.
  3. Pre-heat the oven to 180C.
  4. Melt the butter and chocolate over a double boiler, stir until smooth and then set aside to cool.
  5. Using an electric beater beat the sugar, eggs, salt and vanilla together until light and fluffy, about 3 minutes. Add the cooled chocolate and butter mix and beat until smooth. Sift the flour into the mix and stir to combine. Add the biscuits and fold through by hand.
  6. To make the cheesecake, use an electric mixer to beat all the ingredients together until smooth.
  7. Empty 3⁄4 of the brownie / biscuit mix into the lined baking tin. Top with the cheesecake mix and then drop spoonful’s of the remaining brownie mix across the surface. Use a skewer to swirl the chocolate batter and cheesecake batter.
  8. Bake for 40 minutes until firm to the touch.
  9. Tip: loosely cover the tray with a piece of tin foil to prevent over browning.

 







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CHOCOLATE MOUSSE WITH ROMANY CREAMS CRUMBLE

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Indulge in one of your favourite classic dessert recipes – but with a crunchy twist! Follow this easy recipe to make your own rich and delicious Chocolate Mousse with a Bakers Romany Creams® biscuits crumble to make it that little bit different.

Makes 6

ingredients

For the crumble base:

1 (200 g) pack of BAKERS Romany Creams® Choc Mint biscuits

1 teaspoon instant coffee

1 tablespoon boiling water

2 tablespoons milk

For the Chocolate Mousse:

300 g dark chocolate

1 tablespoon instant coffee

2 tablespoons boiling water

3 free-range eggs, seperated

3 tablespoons caster sugar

250 ml cream

Extra cream and chocolate shavings to serve (optional)

 

instructions

  1. To make the crumble base, bash up the biscuits by hand in an airtight bag using a rolling pin, or pulse in a food processor to get a rough textured crumble. Mix the instant coffee with the water and dissolve. Add this to the biscuit crumbs along with the 2 tablespoons of milk and mix. Divide this amongst your serving glasses or small bowls.
  2. To make the mousse, dissolve the coffee in the hot water and heat this with the chocolate in a double boiler until melted. Allow to cool to a tepid temperature.
  3. Separate the egg yolks from the whites and place the whites in a bowl. Using an electric beater whisk these until soft peak stage. Add the caster sugar slowly and then beat until the meringue is glossy.
  4. In another bowl beat the cream until soft peaks.
  5. Add the eggs to the chocolate mixture and using the beater you used to whip the cream, beat until well combined.
  6. By hand, gently fold the chocolate mixture through the egg whites and then the cream. Fold this through so that it’s well combined without bashing out too much air.
  7. Spoon the mousse into each glass and allow to set in the fridge. When you are ready to serve, top with whipped cream and chocolate shavings.

 

 







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PEPPERMINT CRISP TART

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As one of the most iconic South African classics that’s well worth mastering, we present a recipe for a Peppermint Crisp Tart that’s made using Bakers Romany Creams®, as opposed to the traditional Tennis® Biscuits!

Makes one pudding, serves 8.

 

ingredients

1 x 200 g Bakers Romany Creams® Choc Mint Biscuits

1 teaspoon instant coffee

1 tablespoon boiling water

2 tablespoons milk

1 x 385 g tin of caramel

1 cup / 250 ml of cream

1 small Peppermint Crisp bar, chopping into fine pieces

 

instructions

  1. To make the crumble base, bash up the biscuits by hand in an airtight bag using a rolling pin or pulse in a food processor to get s rough textured crumble.
  2. Mix the instant coffee with the water and dissolve. Add this to the biscuit crumbs, along with the 2 tablespoons of milk and mix.
  3. Lightly press this crumb mix across the bottom of a 23 cm round or square serving dish.
  4. Whip 180 ml of the cream to soft peaks. Add the caramel and whip until smooth. Spread this across the biscuit base. Refrigerate for a few hours or overnight until set.
  5. When you are ready to serve, whip the remaining 70 ml cream to soft peaks and top.
  6. Decorate with the crushed Peppermint Crisp bar.

 





CLASSIC FUDGE WITH ROMANY CREAMS

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Indulge in one of your most loved childhood recipes – but with an updated twist! Get things rolling with this recipe for Classic Fudge featuring Bakers Romany Creams® Cappuccino biscuits as the star ingredient!

ingredients

1 (200 g) pack of BAKERS Romany Creams® Cappuccino biscuits, cut into 4 – 6 pieces per biscuit

400 g icing sugar

75 ml water

60 g butter

2 – 3 tablespoons syrup (maple flavoured or golden)

1 x 385 g tin condensed milk

 

instructions

  1. Line a 27 cm x 18 cm baking tray with non-stick baking paper.
  2. In a medium heavy bottomed pot, heat the icing sugar over a medium heat, allowing it to reach a boil. Stir to ensure the sugar is dissolved.
  3. Add the butter and syrup. Allow to melt.
  4. Add the condensed milk and stir constantly over a medium/low heat, until the mixture reaches 118 C on a sugar thermometer (soft balls stage). Only once it reaches this point and is a deep caramel colour, add the vanilla and take it off the heat.
  5. Continue beating the mixture with a wooden spoon for at least 10 minutes until it starts to cool and thicken.
  6. Only once it’s starts to get really thick, add the broken up BAKERS Romany Creams® Cappuccino biscuits and mix through.
  7. Decant this into the prepared baking tin and even out the surface.
  8. Allow to cool and harden before cutting into squares.

 

 







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WHITE CHOCOLATE BARK

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As if your favourite treat of the indulgent and delectable BAKERS Romany Creams® biscuits couldn’t get any better, try this recipe for White Chocolate Bark that is certain to satisfy even the sweetest of teeth this Festive Season!

ingredients

1 (200 g) pack of BAKERS Romany Creams® Vanilla Choc biscuits

450 g white chocolate

60 g dried cranberries

300 g blanched almonds

2 – 3 tablespoons toasted coconut flakes

 

instructions

  1. Break the chocolate into smaller chunks and melt over a double boiler.
  2. Line a 30 cm x 30 cm baking tray with non-stick baking paper.
  3. Cut the BAKERS Romany Creams® Vanilla Choc biscuits into six pieces.
  4. When the chocolate has melted, add the chopped biscuits, almonds, and half the cranberries. Mix to thoroughly coat.
  5. Spread the mixture over the baking paper to make a layer as thin as possible.
  6. Evenly sprinkle the remainder of the dried cranberries and toasted coconut flakes on top. Allow to cool and solidify.
  7. Break or cut into rough shards to serve.

 

 







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CHOCOLATE PEAR CAKE WITH A ROMANY CREAM FROSTING & CHOCOLATE DRIP

 

about

Indulge in a luxuriously chocolatey dessert with this recipe for a delectable Chocolate Pear Cake, which is made with a BAKERS Romany Creams® frosting and a chocolate drip!

 

ingredients

For the cake:

2 pears cut into small cubes

1 large eggs

½ cup sunflower oil

1 ¾ cups sugar

1 ¾ cups cake flour

1 cup cocoa powder

½ teaspoon salt

1 ½ teaspoon bicarbonate of soda

1 ½ teaspoon baking powder

1 cup buttermilk

¾ cups boiling water

For the Romany Cream Frosting:

1 box Romany Creams® Classic Choc, finely crushed using a blender (keep 3 biscuits for decoration)

10g milk powder (optional extra for creaminess)

1 tablespoon castor sugar

½ teaspoon salt

27g melted butter

27g fresh cream

85g low fat/full cream milk

6 tbsp unsalted butter at room temperature

1 tablespoon light brown sugar

1 tablespoon icing sugar

an extra pinch of salt

For the chocolate drip:

100g dark chocolate

50g fresh cream

instructions

For the cake:

  1. Preheat your oven to 180 C and grease and line 2 X 8 inch or 3 X 6 inch baking tins.
  2. Using a stand mixer fitted with the paddle attachment, combine the eggs, sugar, oil and vanilla essence on a medium high speed for about 2 mins.
  3. In a separate bowl, mix together the sugar, flour, cocoa powder, salt, baking powder and bicarb.
  4. Once combined, on a low speed, alternate adding the flour and buttermilk until the mixture has just come together.
  5. Slowly and gently stir in your boiling water until just incorporated into the mixture.
  6. Divide your mixture evenly among the baking tins and gently push your pear cubes into the batter of each tin.
  7. Bake for approximately 30 mins, until a toothpick comes out clean.

For the frosting:

  1. In a bowl, whisk the Romany Creams® Classic Choc crumbs, milk powder (optional), sugar and salt together.
  2. In another bowl, whisk together the melted butter and fresh cream.
  3. Pour the butter cream mixture into the cookie crumbs and mix together until combined.
  4. In a blender, combine the Romany Cream®  mixture, milk and salt and mix on medium high for approximately 3 minutes until your mixture is nice and smooth. Your mixer might looks like it’s curdling, but don’t worry, just keep mixing until it goes away.
  5. In a bowl, combine the butter, light brown sugar, and icing sugar. Using an electric mixer, cream these ingredients together for approximately 3 minutes until your mixture is light and fluffy.
  6. On a low speed, mix in the cookie mixture from the blender. After 1 minute, increase the speed to medium high and continue to mix for another 2-3 minutes.
  7. Use immediately or store in an airtight container in the fridge.

For the chocolate drip:

  1. To make the chocolate drizzle, heat your chocolate and cream together in the microwave for 30 seconds. Remove from the microwave and stir until the chocolate and cream are well incorporated into each other and you have a thick glossy mixture.

To assemble:

  1. Once your cakes have come out the oven, allow them to cool for 10 mins in the tins. Remove them from their tins and allow them to cool completely.
  2. Once cooled, even out your cake layers by cutting off the dome on top with a serrated knife.
  3. Put a dollop of frosting onto a cake board or plate and place your first cake layer down, the frosting help secure the cake in place.
  4. Add a generous amount of frosting onto your first layer and spread it out evenly. Repeat the process with the next layer.
  5. Add your last layer of cake and then cover your whole cake with the remaining frosting
  6. Pour your chocolate drip onto the top of your cake and using an offset spatula, gently push the chocolate towards the edges until it starts dripping down the sides.
  7. Decorate your cake with some fresh flowers and your remaining Romany Creams® Classic Choc biscuits.



FLUFFY S’MORE DIP

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As if your favourite treat of the indulgent and delectable BAKERS Romany Creams® biscuits couldn’t get any better, try this recipe for a creamy and fluffy s’mor dip! Guaranteed to satisfy even the sweetest of teeth, it’s a crowd pleaser that is easy to make and impossible not to finish!

ingredients

1 (200 g) pack of BAKERS Romany Creams® Classic Choc biscuits (for dunking!)

8 oz cream cheese, softened and divided

1 cup powdered sugar, divided

1/2 cup heavy whipping cream

1 tsp vanilla extract

1/4 cup cocoa unsweetened powder

3.5 oz marshmallow fluff, about half a standard-sized tub

1 cup mini marshmallows, divided (optional)

instructions

  1. Using a stand mixer (or hand mixer and a medium bowl), blend together 4 oz cream cheese, 1/2 cup powdered sugar, and the marshmallow fluff on high until smooth, about 1-2 minutes. If using mini marshmallows, add about 3/4 cup in with the marshmallow mixture and gently stir with a spoon until mini marshmallows are completely covered. Set fluffy marshmallow dip aside.
  2. In another medium bowl, whip together remaining 1/2 cup powdered sugar, heavy whipping cream, and vanilla extract on high until stiff peaks form, about 3-5 minutes. Set whipped cream aside.
  3. In a new medium bowl, blend together remaining 4 oz cream cheese and cocoa powder on high until smooth, about 2-3 minutes. Add whipped cream to bowl and mix on low until cream and chocolate are completely incorporated, about another 2-3 minutes.
  4. To assemble the dip: add fluffy marshmallow and chocolate dips to a single bowl, alternating between the two (I liked to alternate which side of the bowl I added the flavors). When the boil is full, use a spoon or butter knife to drag through the dip, swirling the colors together. Top the dip with the remaining 1/4 cup mini marshmallows.
  5. Serve dip immediately with BAKERS Romany Creams® Classic Choc biscuits for dipping.

 

 







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CHRISTMAS PANNA COTTA

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It’s the most wonderful time of the year! And you can make it even more amazing by using indulgent BAKERS Romany Creams® biscuits in a delectable Christmas Panna Cotta dish – guaranteed to get your Festive Season in full swing!

Makes 18 small Panna Cottas

ingredients

2 (200 g) packs of BAKERS Romany Creams® Classic Choc biscuits

3 cups full cream milk

2 cups cream

6 egg yolks

1/4 cup sugar

5 leaves of gelatine, soaked in water until needed

 

instructions

  1. Add all the Bakers Romany Creams® Classic Choc biscuits to a large bowl and lightly crush using the back of a spoon, leaving them in big chunky pieces.
  2. Cover the crushed biscuits with the milk and cream and stir to ensure all the biscuits are covered. Leave to stand for 2 – 8 hours, until the biscuits have becomes soft and have soaked up enough milk and cream to start diffusing their flavour.
  3. Strain the biscuit cream mixture, lightly pressing in the biscuit chunks to push through some of the biscuit crumbs. Transfer the biscuit cream mixture to a suitable pot and place on the stove on medium to high heat.
  4. Bring the biscuit cream mixture  to a simmer, stirring occasionally to prevent burning. Remove from the heat once the mixture has come to a simmer.
  5. Mix together the sugar and egg yolks and gradually liaise with the hot biscuit cream mixture, whisking vigorously to prevent the egg from curdling. Return to the stove on low heat, stirring often for 6 minutes until it starts to thicken slightly. Strain the custard mixture.
  6. Drain the gelatine leaves and add to the biscuit custard and lightly whisk to ensure it dissolves entirely. Strain the biscuit cream into container suited for pouring and let stand to cool for 30 minutes
  7. Pour the mixture into your moulds and place in the fridge until set.
  8. To serve, unmould the panna cottas and lay each serving on a bed of crushed  Bakers Romany Creams® Classic Choc biscuits, accompanied by vanilla custard.

 

 







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PEACHES WITH MERINGUES

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These fast favourites using BAKERS Romany Creams® biscuits taste as gorgeous as they look. Add a dash of brandy for a cheeky dinner dessert with a twist!

Serves 8

 

ingredients

8 BAKERS Romany Creams® biscuits

8 canned peach halves

2 egg whites

80 ml castor sugar

5 ml vanilla essence

hints

If you prefer soft textures, first soak the BAKERS Romany Creams® biscuits in some warm water or coffee to which you’ve added a good shot of brandy, rum or medium cream sherry.

instructions

  1. Pre-heat oven to 150 °C.
  2. Place a BAKERS Romany Creams® biscuit into each peach half and arrange on a small baking sheet.
  3. Beat egg whites until stiff then add the sugar gradually while beating until the mixture is thick and glossy.
  4. Stir in the vanilla essence. Spoon or pipe the meringue onto each peach, covering the biscuit completely.
  5. Bake in the oven for 15 – 20 minutes or until the meringue is golden, then serve.







oor

Hierdie vinnige gunsteling gebruik BAKERS Romany Creams® en smaak net so wonderlik as wat hulle lyk. Voeg ‘n skeut brandewyn vir ‘n parmantige dinee nagereg met ‘n draai.

Lewer 8.

 

bestandele

8 BAKERS Romany Creams®

8 ingemaakte perskehelftes

2 eierwitte

80 ml strooisuiker

5 ml vanieljegeursel

 

instruksies

  1. Sit een BAKERS Romany Creams® in elke perskehelfte en rangskik hulle op ’n bakplaat. Klits die eierwitte tot dit sagte punte maak. Hou aan met klits en voeg die suiker geleidelik by totdat die mengsel styf en blink is.
  2. Meng die vanieljegeursel by. Skep genoeg eierskuim oor elke perskehelfte om die hele beskuitjie te bedek.
  3. Bak in ’n voorverhitte oond teen 150 °C vir ongeveer 15 – 20 minute of tot die eierskuim bros en goudkleurig is.  Bedien dadelik

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mayelana

Lezintandokazi zenziwe ngama bhisikidi e-BAKERS Romany Creams® athandeka ngempela, hlanganisa nogologo omncane kona izoba ne-woza woza!

Ungadliwa abantu abangu 8

 

imqobelo

8 ama-BAKERS Romany Creams®

8 ama-thini ama-petshisi acaziwe

Amantshu ama-qanda amabili

80 ml ushukela ocolisekileyo

5 ml vanilla essence

 

isiyalelo

  1. Beka i-bhisikidi le-BAKERS Romany Creams® elilodwa phakhati kwe-petshisi elicaziwe bese ubeka ephepheni loku bhaka. Phehla amantshu ama-qanda aze aqine ubese ufaka ushukela kancane kancane uqhubeke uphehle kuze kube luhlonzi.
  2. Faka i-vanilla essence ugovuze. Sebenzisa isipuni noma ipayipi uku phaka i-meringue ema petshisini, mboza ama-bhisikidi ngokupheleleyo.
  3. PS: Mawu thanda ukuti kube bushelezi, qala ucwilise ama-bhisikidi e-BAKERS Romany Creams® emanzini afudumele noma ekhofini elihlanganiswe ngogologo.

romanycreams







CHOCOLATE PRALINE TRUFFLE

 

about

For that extra special occasion Chocolate Praline Truffles make a decadent and delicious treat. Spoil yourself or your loved one with these quick and easy truffles using BAKERS Romany Creams® biscuits.

Makes about 36

 

ingredients

2 x 200 g packets of BAKERS Romany Creams® biscuits

100 g melted milk chocolate

65 ml melted butter

65 ml golden syrup

200 g melted dark chocolate

200 g slab peanut brittle, chopped

 

instructions

  1. Place the BAKERS Romany Creams® biscuits in a processor and process into fine crumbs.  Add the melted milk chocolate, butter and golden syrup and pulse briefly to combine.
  2. Using your fingers, press into small balls. Place them on a tray and chill in the fridge until firm.
  3. Finally, using a skewer or toothpick, dip the truffles into the melted dark chocolate and then into the chopped peanut brittle.
  4. Remove toothpick or skewer when done. Allow to cool on a baking tray.







oor

Hierdie Sjokolade Praline Truffels maak ‘n heerlike bederf vir daardie ekstra spesiale geleenthede. Gebruik BAKERS Romany Creams® en bederf jouself of geliefdes met hierdie maklike en vinnige truffels.

Lewer omtrent 36

 

bestandele

2 x 200 g pakkies BAKERS Romany Creams®

100 g gesmelte melksjokolade

65 ml gesmelte botter

65 ml gouestroop ongeveer

200 g gesmelte donkersjokolade

1 x 200 g blok grondboontjietameletjie, fyngekap

 

instruksies

  1. Verkrummel die BAKERS Romany Creams® in ’n voedselverwerker.
  2. Voeg die gesmelte melksjokolade, botter en gouestroop by en meng liggies.
  3. Rol die mengsel in klein balletjies. Doop nou elke balletjie in die gesmelte donkersjokolade en daarna in die opgekapte grondboontjietameletjie.

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mayelana

Zijabulise ngale Praline truffle ya- shokolethe noma yikumuphi umcimbi usebenzisa ama-BAKERS Romany Creams®.

Cishe enza awu 36

 

imqobelo

2 x 200 g ama phakethe e-BAKERS Romany Creams®

100 g ya shokolethe oncibilikile

65 ml lebhotela oncibilikile

65 ml i-siraphu

200 g u shokolethe oncibilikile omnyama (cishe)

1 x 200 g ikhekheba le-peanut brittle, eqotshiwe

 

isiyalelo

  1. Faka ama-bhisikidi e-BAKERS Romany Creams® kwi-food processor uyigaye abe imvuthu. Hlanganisa u-shokolethe oncibilikile, i-bhotela, i-siraphu ugaye kancane kuze kuhlangane.
  2. Sebenzisa eminwe yako upataze inhlanganisela ibe amabola amncane. Wabeke etrayini kona ezophola aqine.
  3. Ekugcineni sebenzisa uhlomo noma isivungulo, cwilisa ama-truffle ku-shokolethe oncibilikile bese uwacwilisa kwi-peanut brittle aqotshiwe.
  4. Musu qedile susa isivungulo noma uhlomo uwayeke aphole etrayini yokubhaka.

romanycreams







CHOCOLATE PEPPERMINT ICE CREAM

 

about

Put a crunchy minty twist on your chocolate ice-cream dessert with a sprinkle of peppermint crisp and BAKERS Romany Creams® Mint Choc biscuits. Add a dash of peppermint liquor for a little extra sparkle!

Serves 6

 

ingredients

200 g packet of BAKERS Romany Creams® Mint Choc biscuits

45 ml peppermint liqueur (optional)

1 litre chocolate ice cream, slightly softened

2 x 50 g slabs of peppermint crisp chocolate

mint leaves

hints

Needless to say, this must be the easiest dessert in the book. Just remember to make it ahead of time so that it freezes well again.

instructions

  1. Chop the BAKERS Romany Creams® Mint Choc biscuits into small pieces, sprinkle with the liqueur (if using). Fold the biscuit pieces into the ice-cream and return to the freezer for 3 – 4 hours.
  2. To serve, spoon balls of ice-cream into Martini-style glasses, sprinkle with coarsely chopped peppermint crisp chocolate and garnish with mint leaves. Serve at once.







oor

Plaas ‘n krakerige mint draai op jou sjokolade roomys voorgereg met ‘n sprinkel peppermint crisp en BAKERS Romany Creams® Mint. Voeg ‘n skeut peppermint likeur vir ‘n ekstra sprankel!

Bedien 6.

 

bestandele

200 g pakkie BAKERS Romany Creams® Mint

45 ml pepermentlikeur (opsioneel)

1 liter sjokoladeroomys, effens gesmelt

2 x 50 g bros pepermentsjokoladestafies

Kruisementblare

 

 

instruksies

  1. Breek die BAKERS Romany Creams® Mint in klein stukkies, besprinkel met likeur (indien gebruik) en voeg dit by die roomys. Meng ligweg en vries weer vir 3 – 4 ure.
  2. Om te bedien, skep balle van die roomys in Martiniglase, besprinkel met gekapte pepermentsjokolade en garneer met kruisementblare.
  3. NS: Hierdie is een van die maklikste poedings in die boek. Onthou net om dit voor die tyd te maak sodat dit weer deeglik kan vries voor bediening.

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mayelana

Nandisa u ayisikhilimu wakho wa-shokolethe ngoku fafaza uphephamente crisp nama BAKERS Romany Creams® Mint. Chaphaza ugologo we- phephamente omncane ukwenza ubumnandi.

Ungadliwa abantu abangu – 6

imqobelo

200 g ama-phakethe ama-BAKERS Romany Creams® Mint

45 ml uphephamente liqueur (mawuthanda)

1 litre ayisikhilimu wa-shokolethe, othambe kancane

2 x 50 g ikhekheba likashokolethe laphephamente

ikhasi laminti

 

isiyalelo

  1. Nquma noma uphule ama-BAKERS Romany Creams® Mint abe yizicucwana, fafaza nogologo makukhuti uzowu senbenzisa. Songa izicucu zama bhisikidi ku-ayisikhilimu bese ufaka efrijini ama hora awu 3 – 4.
  2. Uma usuzo phaka, faka isipuni sa- ayisikhilimu emaglasini we-Martini, fafaza ngezicucu ze-peppermint crisp shokolethe uhlobise nge-khasi laminti. Phaka ngokushesha.
  3. PS: Niyazi bonela ukhuti leresiphi ilula nganjani, khumbulani kodwa ukuyenza ngesikhati esanele khona izoqina kahle.

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COOKIES AND CREAM ICE CREAM

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Use any sweet BAKERS® biscuit for this dish, but as you’ll discover, homemade ice-cream and BAKERS Romany Creams® biscuits are divinely matched.

Makes 2 Liters

ingredients

200 g BAKERS Romany Creams® biscuits roughly chopped

500 ml fresh cream

10 ml caramel essence

1 x 385 g can sweetened condensed milk

For serving

sugar cone

chocolate sauce

instructions

  1. In a large mixing bowl, whip the fresh cream using an electric whisk, until stiff peaks form.
  2. Fold in condensed milk and caramel essence.
  3. Fold in roughly chopped BAKERS Romany Creams® biscuits and transfer to an empty 2L container.
  4. Place in freezer for at least 6 hours, overnight is best.
  5. Serve with a sugar cone and chocolate sauce.

 

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