Recipes
| Passive Time | 1 hour |
| Servings |
people
|
Ingredients
- 300 ml whipping cream
- 4 pieces ginger biscuits
- 50 ml boiling water
- 1 tablespoon honey
- 1 finely grated zest of lime
- 1/2 juice of lime
- 1/4 teaspoon vanilla extract
- 2 teabags Twist Tea Ginger Snap
Ingredients
|
|
Instructions
- Brew the teabags in 50ml of boiling water for at least five minutes. The longer you leave it, the stronger the flavour.
- Crush the ginger biscuits and distribute evenly across the bottom of 4 glass jars. (We've used little Kilner Jars as we had them to hand, but you don't have to!)
- Whip the cream, then add the vanilla essence, tea (remove the bags first!), and the lime zest and juice and mix thoroughly.
- Spoon the mixture on top of the crushed biscuits, and leave to set in the fridge for an hour or so.
- To serve, add a pretty curl of lime zest, or a dusting of crushed ginger biscuit.
0