Mix together all the dried fruits with the brandy and leave to soak
Beat the cream and 15g / ½ oz sugar in a bowl until thickened
Transfer to a freezer proof container and freeze the sugar cream stirring every 30 minutes for at least 2 hours
Mix the remaining sugar with the breadcrumbs, walnuts and cinnamon and place on a baking sheet and into the oven at 200C/400F/gas mark 6 for 5 – 10 minutes until golden and caramalised.
Remove the frozen cream from the freezer and fold in the soaked fruits and the caramalised breadcrumb mix.
Return to the freezerServe with cinnamon cream or pour over double cream and serve with cinnamon