No, they don’t have any alcohol in them, you drunk.
So, I live in a country where summer reigns for about… 9 months of the year. During the other three we have 2 months and a half of milder heat, and 2 weeks of cold. It’s almost like the sun god who burnt down Houka wants to turn us all into Phoenixes.
Anyway.
I am sure this desert is delicious in every kind of weather! And it’s extremely easy to do.
Basic recipe:
You need:
- Condensed milk.
- Double cream.
- Some fruit you want to use to give it flavor.
The proportions are simple… how to explain them in English… you generally need the same measurement of every ingredient. 1 cup of condensed milk, 1 cup double cream, 1 cup of a fruit of your choice. Or 2 cups of each of them, or 2 spoonful’s of each… you just keep each amount equal.
Preparation: (SO COMPLICATED)
Pour the ingredients together, and blend them all with an electric mixer. Place them in cups, shot glasses, or whatever you fancy, and then put them inside the freezer for a couple of hours. You can serve them cold, as ice-cream, or nearly at room temperature like a mousse.
You should ideally decorate them with fruit pieces or something nice, but I found no strawberries to do so.
Spoiler
Variations:
- The yellow one in the picture is lemon-flavored. In this case, I used a cup of condensed milk, another one of double cream, and three spoonful of grated lemon rind. I got a strong lemon flavor, which I love!
- The pink one is strawberry flavored, but since we are no longer in strawberry season here, I had to improvise. I used 1/3 cup of condensed milk, 1/3 cup double cream, 1 cup strawberry yoghurt and 2 spoonful strawberry marmalade. The result was a denser mixture that needed a couple extra hours of freezer, but it tasted awesome too!
- I’ve heard the basic recipe can also be used with other things besides fruit, like chocolate syrup or Nutella, but I’ve never tried them personally.
