Ginger syllabub
You Will Need:
- 300ml thick cream
- 100ml Stones ginger wine
- 60g caster sugar
- 2 pieces stem ginger in syrup, chopped, syrup reserved
- 125g gingernut biscuits, crumbled
- Crystallizedviolets, to garnish (optional)
Instructions:
Place cream, wine and sugar in bowl of an electric mixer, beat until just thickened, then stir in 2 tablespoons syrup from stem ginger.
Layer alternately into 4 glasses with biscuit crumbs. Garnish with ginger and crystallized violets, if desired.
See Recipe in taste.com.au