Triple tested: These summery desserts made with kiwi fruit and a lick of rum, are light enough to round off a big meal. Brought to you by Essentials magazine
Ingredients
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For the rum butterscotch
- 50g butter
- 50g light muscovado sugar
- Pinch ground cinnamon
- 3tbsp dark rum (can be omitted for kids)
- 4tbsp double cream
For the lime cream
- 300g Philadelphia cheese
- 200ml double cream
- 3tbsp icing sugar, sifted
- Juice of 1 lime
- 3 ripe kiwis, peeled & sliced
WEIGHT CONVERTER
Method
- In a pan, melt the butter and sugar, add the cinnamon and rum and bubble for 1 min. Gradually whisk in the cream. Allow to cool.
- Whisk together the Philadelphia cheese, cream, icing sugar and lime juice until thickened, but still soft. Spoon into glasses, layering with kiwi and the rum butterscotch.
Top Tip for making Creamy kiwi and rum butterscotch pots
Use heavy-bottomed tumblers to serve your dessert so you get to see all those gorgeous layers.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
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