BITTERKOEKJESIJSSTAART: MACAROON ICE CREAM CAKE Serves 6 1 x 900ml tub of BITTERKOEKJESIJS (macaroon ice cream) 110g + 6-12 BITTERKOEKJES (macaroons) 50g butter, melted Crush 110g of Bitterkoekjes and combine with the melted butter. Divide this mixture between 6 ramekins/small glasses, smoothing the mixture down gently with the back of a teaspoon. Place the ramekins/glasses in the fridge until you are ready to serve dessert. If you are using the homemade BITTERKOEKJESIJS (ice cream) then be sure to remove from the freezer in advance of dessert being served, so that it has time to soften. Perhaps as you are clearing after the starter. When you are ready to serve dessert, remove your ramekins/glasses from the fridge and spread a scoop of the ice cream on top of the biscuit base. Top with 1 or 2 BITTERKOEKJES (macaroons) and serve.















