Pear Ginger Ice Coupe
For 4 persons

Ingredients

2 large, not too ripe hand pear
juice of 1/2 lemon
30 grams white caster sugar
200 grams ginger-nut biscuits, ice cream (bought or homemade)
4 tablespoons water.

For the glaze:
2 tablespoons sieved apricot jam
1 or 2 tablespoons water.

For the garnish: Chocolate hagelslag.

instructions

1. Peel the pears, remove the bell house and cut into slices.

Mix the lemon juice, sugar and water in a saucepan, add the slices of pear and simmer gently until the pear is completely soft; Then drain.

2. Make the Jam-glaze: Put the jam with the water in a pan and let it simmer gently until it becomes a smooth mass.

3. Cover the pear slices with the glaze and let them cool well.

4. Make the biscuits fine, place the crumbs on the bottom of the glasses and scoop the ice on top.

5. The glazed pears and finally a layer of ice are added to this. Sprinkle some chocolate hagelslag over it.

Serving: as cold as possible.

Variation: Make two large portions of high glasses (see photo).


Preparation: 10 minutes.

Preparation time: 10 minutes.

Read more

Ginger carrés with whipped cream recipe
For 12 servings

Ingredients

150 grams butter or margarine
120 grams brown sugar
180 grams dark or light brown syrup
1 tablespoon sugar
4 teaspoons ginger powder
210 grams of self-rising flour (or ordinary flour with 4 teaspoons of baking powder)
2 teaspoons grated lemon zest 2 eggs
50 ml water approximately

Instructions

Put the butter, sugar, syrup and water in the pan and gently warm until the butter is melted.

Sift all dry ingredients.

Pour the melted ingredients on the dry and whisk everything, preferably with the mixer, well interlocked.

Add the grated lemon zest and the eggs.

Mix everything together well and put the dough in the foil-clad cake pans.

Bake the cake on 160 a 175 degrees, baking time about 1 hour if you use a round spring shape you should bake the little longer.

Place in the oven: in the middle.

Let the cake cool for 30 minutes in the tin.

Serving: Cut the cake into squares or sliced.

Spray the desired whipping cream.

Variation: Use 30 grams of ground almonds and 180 grams flour.

Read more