- 140g/5oz double cream
- few drops of vanilla essence
- 2 tbsp caster sugar
- 110g/4oz cream cheese
- 55g/2oz cinder toffee (also called honeycomb), broken into pieces
- Whip the cream with the vanilla essence and sugar in a large bowl, to thicken.
- Fold in the cream cheese to combine, and then stir in the cinder toffee.
- Spoon the mixture into a chefs ring, lined on a serving plate and smooth off the top using a palette knife.
- Transfer to the fridge, and allow to set.
- Once chilled, remove from the fridge and remove the ring. Serve.