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)

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.

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