Ingredients
- Crystalized Ginger
- 75ml Stones dry ginger
- 4 egg yolks
- 100g sugar
- 1 1/2 cups cream
- 75g Nibbed almonds – toasted
- 1 vanilla pod, seeds scraped
- 100g butter
- 90ml liquid glucose
- 180g castor sugar
- 90g flour
Method
- Mix the sugar, vanilla seeds and chopped ginger with a little water and heat to dissolve, add the stones dry ginger wine.
- Reserve a little for the sauce.
- Whisk the egg yolks and remaining infused sugar syrup over a double bain marie until thick ribbons are formed – beat until cool.
- Whisk the cream to a soft peak and fold into the egg yolk mixture. Add in the nibbed almonds. Pour into a container and freeze.
- Melt the butter and glucose and pour into the sugar and flour.
- Mix to a paste and spread onto baking parchment.
- Bake at 180°c for 6-8 minutes.
- Assemble dessert – drizzle syrup around.