Ingredients:
75 grams wholemeal breadcrumbs
60 grams brown sugar
3 large eggs, separated
1 tablespoon whisky
270 ml double cream
75 grams icing sugar
Method:
Preheat the grill.
Mix the breadcrumbs and brown sugar together, then spread the breadcrumb mixture evenly out on a baking sheet and place under the grill for about 6 minutes until the crumbs are caramelised, set aside to cool.
Once the crumbs have cooled, break into small bite-sized pieces.
Whisk the egg whites until stiff peaks are formed.
Whisk the egg yolks with the whisky in a small bowl and then gently fold the egg yolk mixture into the whisked egg whites.
In a separate mixing bowl, whisk the cream and icing sugar together until light and fluffy.
Fold the whisked cream and breadcrumbs into the egg mixture using a metal spoon.
Transfer into mixture to a freezer-proof container with lid and freeze for a minimum of 4 hours before serving.