One of my favourite ice cream flavours has always been rum raisin, so quite obvious one of the first toppings for the new lactofree icecream I thought off was rum raisin.
It is quite easy to make and actually taste better if you make it the day before.
25g dark brown sugar
25g golden syrup
100ml rum
100g raisins
25g dark brown sugar
25g golden syrup
100ml rum
100g raisins
In a small pan, stir together brown sugar and syrup over medium heat, until melted. Bring to a boil and let it bubble for 1-2 minutes.
Take the pan off the heat and add 50ml of the rum (be careful doing this, the alcohol hitting the sugar will make it bubble up). Stir until the sugar is completely dissolved.
Ad the raisins and set it aside to cool.
Once cooled to room temperature, ad the last 50ml of rum and stir well to incorporate.
Transferee to a container and store in the fridge for minimum 1 hour, but preferably around 24 hours.
Take the pan off the heat and add 50ml of the rum (be careful doing this, the alcohol hitting the sugar will make it bubble up). Stir until the sugar is completely dissolved.
Ad the raisins and set it aside to cool.
Once cooled to room temperature, ad the last 50ml of rum and stir well to incorporate.
Transferee to a container and store in the fridge for minimum 1 hour, but preferably around 24 hours.
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