Ginger Cream Split
|Castor sugar||2 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Double cream||150 Milliliter|
|Icing sugar||2 Teaspoon|
Line an ice tray or small loaf tin with greaseproof paper.
Put the gingernuts into a plastic bag and crush with a rolling pin.
Mix the resulting crumbs with the sugar, and oil, and spread half the mixture evenly over the bottom of the tray.
Whisk the egg white until stiff.
Whip the cream with the brandy until thick, then fold in the sugar and the beaten egg white.
Pour into the tin, spreading evenly, and sprinkle the remaining crumb mixture over the top.
Freeze until firm.
To serve, turn out on to a flat plate, peel away the paper, and cut in slices.