Day 171: dreamy creams

This weekend’s sweet treat, and one I only remembered to make literally as we were leaving the house to go out for the day, was Nigella’s Caribbean Creams. Shoes were on, dogs were prepped and we were just about to leave the house when I remembered that these needed to be made in advance. You may have to wait a fair few hours before diving in greedily, but they take mere moments to make!

Nigella’s Caribbean Creams

I opted for a coconut rum - slightly less sweet than Malibu - and so I used a couple of teaspoons of icing sugar to add a little sweetness to the cream. For me, whipped cream has to be sweetened slightly - I don’t really like it without a little sugar or sweet liquor beaten through.

This may serve four, but as there are only two of us I cut out an unnecessary trip to the fridge (to get seconds) and opted for a sundae-type, layered assembly for two; using the same quantities and adding a sprinkling of the sugar over the first and top layer of creamy, coconutty goodness.

There really is something very old-fashioned and comforting about eating pieces of sliced banana from a glass vessel, whether it be enveloped in cream or cold custard (and covered with a fine shaving of dark chocolate) or in a fruit salad. I now have a craving for tinned fruit salad with a drizzling of evaporated milk (I gave up on tinned fruit salad a while ago because they got so tight with the cherries!).