Desserts Recipes - Ginger Parfait Recipe

Ingredients

SERVES 10

• 150g/5oz ginger nut biscuits

• 15g/1/2oz butter (melted)

• 2 eggs

• 175g/6oz icing sugar

• 1 tablespoon ground ginger

• 500ml/18fl oz double cream

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Method:

1. Put the biscuits in a blender or food processor and blend briefly to make crumbs.

2. Use some of the melted butter to grease a 900g/2lb loaf tin. Line the tin with Clingfilm, then brush the Clingfilm with the rest of the butter.

3. Spoon about 3 tablespoons of the biscuit crumbs into the loaf tin and place in the freezer for at least an hour.

4. Put the eggs, icing sugar and ginger in a bowl and whisk together for 5 to 10 minutes until the mixture is thick and mousse-like.

5. Whisk the cream until soft peaks form, then fold into the egg mixture. Put 3 tablespoons of the biscuit crumbs to one side, then fold in the remainder.

6. Pour the mixture into the prepared loaf tin and sprinkle with the reserved biscuit crumbs.

7. Cover with Clingfilm and freeze for at least 3 hours. Serve cut into 1 cm/1/2in slices.