Heinz BBQ creamz recipe
Prep
0-15 mins
Total
4 HRS 15 MIN
Servings
4 Servings
First mix the Heinz [Seriously] Good Mayonnaise with the anchovy and herbs, cover and set aside. $ Lay the pancetta slices in a hot pan and fry until crisp,about five minutes on each side. Drain the excess fat with kitchen paper. $ Heat a pan to a high heat. Oil lightly and season the turkey escalope .Lay in the pan and cook for 2-3 minutes on both sides. Add the butter and thyme sprigs. Allow to rest. $ Heat a chargrill high and toast the sourdough on both sides.Now take the garlic clove and rub over both sides. Drizzle lightly with olive oil. $ Now start to build the bruschetta-spoon over some herb mayo and spread thickly over the grilled bread. Lay over a few slices of tomato, season with salt, add some watercress. $ Slice the turkey and add this onto the bruschetta with the pancetta. Finally finish with a little more herb mayo, a drizzle of olive oil and fresh black pepper
Ingredients
230
g
Double cream
130
g
Condensed milk
60
g
Whole milk
70
g
Squeeze of Heinz BBQ sauce
Instructions
Step 1
Chill all of the ingredients in the fridge for at least an hour before starting.
Step 2
Add all of the ingredients to your mixer and combine them using the whisk attachment on the slowest setting. Alternatively, follow the same principles using a mixing bowl and an electric handheld whisk, or whisk by hand.
Step 3
Once all of the ingredients are combined, gradually increase the speed until you reach the fastest setting, or whisk the ingredients up as hard as you can!
Step 4
Continue mixing until the mixture begins to form soft peaks (so when you turn your whisk upside down, the peaks are just starting to hold)
Step 5
Gently pour the mixture into your Heinz Creamz tub or a freezer safe container.Leave to set in the freezer for a minimum of 3 hours.
Step 6
Suggested topping: The smokiness of the BBQ sauce is perfect when paired with some crispy bacon bits, pecan pieces & maple syrup. Yum!
