75g brown breadcrumbs, (ideally from a wholemeal bloomer)
60g brown sugar
3large eggs, separated
1tbsp whiskey
270ml double cream
75g icing sugar
Method:-
Mix the breadcrumbs and brown sugar together, then spread the breadcrumb mixture evenly out on a baking tray.
Preheat the grill and grill the breadcrumb mixture for 8 minutes or until dark and caramelised. Set aside to cool.
Once cool, break the caramelised breadcrumbs into small bite-sized pieces.
Whisk the egg whites until stiff peaks form.
In a separate bowl, mix the egg yolks with the whisky (we jsed 2 tablespoons single malt 22/7/2012). Fold the egg yolk mixture into the whisked egg whites.
In a separate bowl, whisk the cream and icing sugar together until fluffy.
Using a metal spoon, fold the whisked cream and the caramelised breadcrumbs into the egg mixture.
Transfer into a freezer-proof container and freeze for at least 4 hours before serving.
