halloween ghosts in a cup

  • 1 litre vanilla ice-cream
  • 1½ cups (375ml) single (pouring) cream 
  • ¼ cup (40g) icing (confectioner’s) sugar, sifted 
  • 8 currants, to decorate
  1. Spoon the ice-cream into 4 x 1¼ cup-capacity (310ml) white paper cups and freeze until required. 
  2. Place the cream and icing sugar in a bowl and whisk until stiff peaks form. Spoon the cream into to a piping bag fitted with a 1½cm plain piping nozzle and pipe onto the ice-cream. 
  3. Decorate each ghost with 2 currants for eyes and serve immediately. Makes 4.
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