Temporary image - not mine!
250g Gingernut Biscuits
125g Salted Butter
120g Icing Sugar
360g Philadelphia Soft Cheese
150ml Double Cream
5 Teaspoons of Ginger Syrup
1 Piece of Crystalised Ginger (chopped very finely)
Juice and zest of 1.1/2 Limes
Half a Lime to Decorate
This recipe may need modifying as I have only made this once and it wasn't gingery enough (and maybe a little too creamy).
Melt the butter in a saucepan, meanwhile smash the Gingernuts (I used a freezer bag and a rolling pin, but if you have a better way, feel free). Once the butter is melted, drop the biscuits in the saucepan and mix together thoroughly.
I strongly suggest lining your cake tin as I had a hell of a job getting this out of my tin!
Press the biscuit mixture into the base of the tin - but not too firmly, ideally you want it to end up soft and crumbly when you eat it.
Put this in the fridge and leave for a while.
Mix the soft cheese, crystalised ginger, ginger syrup, icing sugar and the lime juice together in a bowl.
Pour the cream into another bowl or jug and whisk briskly until it peaks.
Spoon the peaked cream into the first bowl and whisk together.
Pour this into the cake tin and slice the spare 1/2 a lime to decorate. Cut lengthways first as it will give you a cleaner edge.
Place the tin in the fridge for a few hours to set.
Comments
Post a Comment