Butterscotch Amarula Cream Food

BUTTERSCOTCH AMARULA CREAM

Steps:

• Fill a tall glass with ice.
• Pour Amarula Cream Liqueur, Butterscotch Schnapps, and skim milk over ice, stir and ENJOY.

BUTTERSCOTCH-CHOCOLATE MILKSHAKE (ALCOHOLIC)

Steps:

• Mix all ingredients into martini shaker. Fill with ice. Shake.
• Serve and enjoy.

BUTTERSCOTCH ICE CREAM

Steps:

• In a 1 to 2-quart pan over medium heat, stir brown sugar, butter and vanilla until butter is melted, sugar is dissolved and mixture is bubbly, 3 to 4 minutes.
• Whisk in 1/2 C.
• whipping cream until smooth.
• Remove butterscotch mixture from heat.
• In a 3-4 quart pan over medium high heat, combine remaining 1 cup whipping cream and the half-and-half, bring to a simmer.
• Beat egg yolks to blend in a bowl.
• Whisk 1/2 cup of the warm cream mixture into the eggs yolks, then pour egg yolk mixture into the pan with the remaining cream mixture.
• Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes.
• Immediately remove from heat.
• Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture.
• Chill until cold, stirring occasionally, about 2 hours, or cover and chill up to 1 day.
• Freeze mixture in an ice cream maker according to manufacturer's instructions.
• Serve softly frozen, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours or up to 1 week.

AMARULA CHOCOLATE DREAM

Steps:

• Using 6-8 Champagne flutes make the following:.
• Mix together the gelatin and castor sugar and place to one side.
• Heat the cream and Amarula gently, do not boil, remove from the stove and stir in the gelatin mixture, keep stirring until the gelatin has dissolved, add the chocolate and stir till melted.
• Pour the mixture into a jug and pour into the glasses.
• Place the glasses into the fridge to set.
• Now make the top layer.
• Using the toplayer ingredients, mix together the gelatin and castor sugar and place to one side.
• Heat the cream and Amarula gently, do not boil, remove from the stove and stir in the gelatin mixture, keep stirring until the gelatin has dissolved, and stir in the honey and nuts.
• Pour the mixture into a jug and gently pour over the chocolate base, return to the fridge and set till needed.
• Remove about 5 minutes before serving top with garnish and serve.
• To garnish: Caramelised orange peel and almonds, shavings of dark chocolate or even chopped preserved ginger and nuts.

BUTTERSCOTCH & HAZELNUT CREAM

Steps:

• Place the cream, Baileys, Frangelico, butterscotch schnapps and ice cubes in the jug of a blender and blend until smooth.
• Pour among serving glasses. Dust with cocoa powder.

AMARULA CAFé DE COCOA

Steps:

• Pour the hot chocolate, hot black coffee and Butterscotch Schnapps into a latte style coffee glass.
• Add the Amarula Cream to the top and stir gently.

AMARULA CREAM GUMDROP

Steps:

• Combine Amarula, cream and schnapps in a shaker with ice. Shake until cold.
• Strain into a cocktail glass and pour a dash of blue curacao down two opposite sides of the glass using a teaspoon.