Ginger is said to be an aphrodisiac. So what better way to treat your better half than a delicious dessert on Valentine's Day featuring the world-famous Grasmere Gingerbread. Joanne Hunter guides us through how to make this sweet treat.
Firstly, break and crush up your packet of gingerbread to small rough pieces in a bowl then add in the champagne to make the base slightly moist.
Mash the strawberries in a bowl, add a sprinkle of coconut if you wish, then set aside.
Whip the cream to stiff peaks, then fold in the conserve, start with a small amount and keep tasting so you just put the amount in that you so wish.
In individual glasses put a thin layer of the Gingerbread mixture then a thin layer of strawberries and a thin layer of cream then repeat the 3 layers again.
On the top of the final layer of cream mixture sprinkle Grasmere Gingerbread® crumbs and grate on some dark chocolate ginger.
Notes:
You can serve straight away but it is also nice chilled (but for no more than an hour) especially if you like the champagne to have soaked in and softened the Gingerbread.
I add the coconut because ginger to me is very much about the Caribbean spices and always complements coconut well, as do strawberries.
If you don’t like strawberries, you can use substitute with another fruit. Mango works really well.
Enjoy!
Joanne Hunter, Director of Grasmere Gingerbread ®