Now I don't mean to sound grand, but it is rather fun making 'deconstructed' meals (basically when you don't bother combining the key ingredients). I got the idea from Donna Hay the Australian cook who does deconstructed Caesar salads etc.
I served this ice cream with banana tart tatin last night. It was completely divine, rum, raisins, ice cream and bananas is a truly winning combo. Watch this space for the ice cream and tart tatin recipes. Oh and I bet the raisins would be completely incredible over porridge.
Ingredients (serves 6)
6 helpings of homemade vanilla ice cream (recipe to follow)
150 g raisins
150 g Morgan Spiced Rum, or dark rum
Method
1. Place the raisins in a small saucepan and pour over the rum.
2. Bring to the boil, then remove from the heat, cover and allow to sit for as long as possible, preferably overnight.
3. Place scoops of the ice cream in bowls and spoon over the plump raisins and a little juice.
Yum, yum, yum.
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