Subtly spiced and decadent, these are the ultimate after-dinner treat.
INGREDIENTS
- 300 ml double cream
- 200 ml milk
- 3 tbsp soft brown sugar
- 2 tsp fresh ginger, grated
- 2 cinnamon sticks, snapped
- 1 star anise
- 2 gelatine sheetsFor the gingerbread biscuits
- 30 g butter, softened
- 35 g light brown sugar
- 1 tsp each ground cinnamon and ginger
- 1⁄2 tsp mixed spice
- Zest of 1⁄2 orange
- 1 tbsp golden syrup
- 1 tbsp milk
- 110 g plain flour
You will need:
- Small glasses or moulds, and a festive biscuit cutter
METHOD
1. Gently warm the cream, milk, sugar, ginger, cinnamon and star anise until the sugar has dissolved. Remove from the heat, cover and leave to infuse for 1 hour.
2. Place the gelatine in cold water and leave to bloom for 5 minutes. Meanwhile, strain the cream and discard the spices.
3. Rewarm the mixture and add gelatine until dissolved. Pour 100 ml into moulds and leave to set for at least 4 hours.
For the gingerbread biscuits
1. Combine all the ingredients and mix until a dough forms. Wrap and chill for 30 minutes.
2. Heat the oven to 180°C. Roll out the dough to 3 mm thick and cut out your shapes. Place on a baking tray and bake
Makes 5 • Ready in 45 min, plus infusing, setting and chilling.
ALSO SEE MILLIONAIRE’S TRIFLE RECIPE
