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digestive biscuits unsalted butter cream cheese Creme Fraiche icing sugar vanilla cream cranberries brandy fruit mincemeat
Viewed: 26 - Published at: 7 years agoIngredients
- 200 g digestive biscuits
- 120 g unsalted butter, melted
- 250 g cream cheese
- 200 g creme fraiche
- 12 cup icing sugar
- 1 teaspoon vanilla extract
- 100 ml thickened cream, whipped
- 12 cup dried sweetened cranberries (Craisins)
- 2 tablespoons brandy
- 410 g fruit mincemeat
Method
- Line a 12-hole muffin pan with plastic wrap.
- Process the biscuits in a food processor to fine crumbs.
- Add butter and process until just combined.
- Press biscuit mixture into base and sides of prepared muffin holes, using a spoon to press down firmly.
- Place muffin pan in freezer while you make the filling.
- Combine cream cheese, creme fraiche, sugar and vanilla in the bowl of an electric mixer and beat until smooth.
- Fold in whipped cream using a metal spoon.
- Fill muffin pan with spoonfuls of filling.
- Freeze for a further 30 minutes.
- Meanwhile, for topping, place cranberries and brandy in a saucepan over low heat.
- Heat gently over low heat for 2-3 minutes to plump fruit, then add mince and warm through for a further 3 minutes.
- Remove from the heat.
- To serve, carefully remove cakes from pan and serve with fruit mince topping.
