CARAMEL CREAM CHEESE DESSERT
(10 Portions)
750g Creamed cottage cheese
1.140kg Caramel Treat
2 cups cream
3 boxes Romany Creams
2 Tblsp Tia Maria
¼ cup cold strong coffee
4 Tblsp finely sliced ginger in syrup
2-3 Tblsp crushed peanut brittle
Beat the cottage cheese and caramel treat until smooth.
Beat the cream until soft peak stage. Divide the cream in two and fold the one half into the caramel mixture. Beat the other half until stiff peaks form to use as decoration.
Crush the biscuits roughly. Mix the liqueur and the coffee together and pour it over the biscuits. Add the ginger and mix well.
Serve the dessert in one big bowl or individual glasses. Spoon some of the caramel mix into the glasses, top with some of the biscuit mixture.
Continue layering the two mixtures and finish with the caramel. Top with the remaining whipped cream.
(10 Portions)
750g Creamed cottage cheese
1.140kg Caramel Treat
2 cups cream
3 boxes Romany Creams
2 Tblsp Tia Maria
¼ cup cold strong coffee
4 Tblsp finely sliced ginger in syrup
2-3 Tblsp crushed peanut brittle
Beat the cottage cheese and caramel treat until smooth.
Beat the cream until soft peak stage. Divide the cream in two and fold the one half into the caramel mixture. Beat the other half until stiff peaks form to use as decoration.
Crush the biscuits roughly. Mix the liqueur and the coffee together and pour it over the biscuits. Add the ginger and mix well.
Serve the dessert in one big bowl or individual glasses. Spoon some of the caramel mix into the glasses, top with some of the biscuit mixture.
Continue layering the two mixtures and finish with the caramel. Top with the remaining whipped cream.
Leave in the fridge to set for about 2 hours. Sprinkle with the crushed peanut brittle.
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