Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

Sake lends sweetness to the cream, plus a subtle nutty top note that complements the brittle. For a more colorful dessert, prepare the brittle with half regular sesame seeds and half black sesame seeds. The brittle can be made up to two days in advance and stored in an airtight container.

Kathryn Conrad
Recipe by Cooking Light August 2007


Credit: Randy Mayor

Recipe Summary

6 servings (serving size: 1/2 cup sake cream, 1/2 cup ice cream, and 1/2 ounce brittle)


Ingredient Checklist


Instructions Checklist
  • To prepare brittle, line a baking sheet with foil; coat the foil with cooking spray.

  • Combine granulated sugar and 1/4 cup water in a small saucepan over medium-high heat. Cook until sugar dissolves, stirring gently to dissolve sugar evenly. Cook 4 minutes or until golden (do not stir). Remove from heat; carefully stir in sesame seeds. Rapidly spread mixture onto prepared baking sheet. Cool completely; break into small pieces.

  • To prepare sake cream, combine sake, butter, brown sugar, and salt in a medium saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/4 cup (about 4 minutes). Remove from heat; stir in cream. Gently stir in orange segments. Serve over ice cream; sprinkle with brittle.

Nutrition Facts

239 calories; calories from fat 25%; fat 6.7g; saturated fat 3.3g; mono fat 2g; poly fat 1g; protein 4.7g; carbohydrates 37.2g; fiber 2.5g; cholesterol 13mg; iron 0.4mg; sodium 100mg; calcium 124mg.