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Ingredients

Method

  • STEP 1

    Arrange 6 paper muffin cases on a baking sheet. Whisk together the cream and icing sugar until stiff. Fold in the almonds and rum.

  • STEP 2

    Crumble the biscuits and put the pieces in the bottom of the paper cases. Divide the cream between them and top with a cherry. Freeze for 1-2 hrs until firm. (They will keep in the freezer for up to 2 weeks.) Remove from the freezer 20 mins before serving, and drizzle with the chocolate.

Recipe from Good Food magazine, September 2004

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