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Ginger Cream Split

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Ingredients
  Gingernuts 100 Gram
  Castor sugar 2 Tablespoon
  Vegetable oil 2 Tablespoon
  Egg white 1
  Double cream 150 Milliliter
  Brandy 2 Tablespoon
  Icing sugar 2 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Freezed
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Nut
Interest: 
Party
Preparation Time: 
40 Minutes
Servings: 
2

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 829 Calories from Fat 529

% Daily Value*

Total Fat 59 g90.9%

Saturated Fat 4.6 g23%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 180 mg7.5%

Total Carbohydrates 60 g20.2%

Dietary Fiber 0 g

Sugars 38.3 g

Protein 5 g9.5%

Vitamin A Vitamin C

Calcium 0.1% Iron 0.07%

*Based on a 2000 Calorie diet

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Ginger Cream Split Recipe