Ginger parfait







Cook Time

250-255 Min


  • 150g/5oz gingernut biscuits
  • 15g/1⁄2oz butter, melted
  • 2 eggs
  • 175g/6oz icing sugar
  • 1 tablespoon ground ginger
  • 500ml/18fl oz double cream
  • Put the biscuits in a blender or food processor, and whiz briefly to make crumbs.
  • Use some of the melted butter to grease a 900g/2lb loaf tin. Line the tin with cling film, then brush the cling film with the rest of the butter. Spoon about 3 tablespoons of the biscuit crumbs into the loaf tin, and put in the freezer for at least an hour.
  • Put the eggs, icing sugar and ginger in a bowl, and whisk together for 5–10 minutes until the mixture is thick and mousse-like.
  • 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. Pour the mixture into the prepared loaf tin, and sprinkle with the reserved biscuit crumbs.
  • Cover with cling film and freeze for at least 3 hours. Serve cut into 1cm/1⁄2in slices.
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