Snowball creams
Prep time: 25 minsTotal time: 
Snowball creams
Inspired by a classic Snowball cocktail, this easy six-ingredient dessert is flavoured with boozy, custardy Advocaat and zingy citrus. Set in cocktail glasses and top with cherries to mimic the tipple itself
Prep time: 25 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 600ml double cream
- 200g caster sugar
- zest of 2 lemons, plus 75ml juice
- zest of 2 limes
- 150ml Advocaat
- 18 maraschino cocktail cherries
Step by step
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Pour the cream into a saucepan, add the sugar and gently heat, stirring occasionally, to melt the sugar. Once melted, bring up to a simmer and bubble gently for 2 minutes, stirring regularly. Remove from the heat and stir in the citrus zests and juices (you will notice it thicken slightly), followed by the Advocaat, until combined. Transfer to a jug, then divide evenly among 6 cocktail glasses or small ramekins. Cool to room temperature, then carefully transfer to the fridge. Chill for at least 4 hours, or up to 2 days ahead, until set.
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To serve, top with the cocktail cherries, threaded onto small skewers or cocktail sticks, if you like.
