Local recipes from the National Parks
Recipe for Sarah’s Ginger Parfait
Lake District National Park
As well as gingerbread, Grasmere was home to poet William Wordsworth who lived in Dove Cottage
Preparation time: 20 mins (approx.)
Freezing time: 6 hours (min)
Serves 6-8
Ingredients:
- 150g (5oz) of Sarah Nelson’s Original Celebrated Grasmere Gingerbread, made into crumbs
- 15g (½ oz) unsalted butter, melted
- 2 large eggs
- 175g (6oz) icing sugar
- 1 level tbsp. ground ginger
- 568ml carton of double cream
- Zest and juice of half a lemon
How to make it:
1. Put the gingerbread in a food processor and whiz for 10secs to make the crumbs (don’t over do it).
2. Use the butter to grease a 2lb (min) loaf tin. Line the tin with clingfilm, then brush the clingfilm with the rest of the butter. Spoon about 3 tbsp. of the gingerbread crumbs into the loaf tin and move the tin around to give an even coating of the crumbs, put any remanding crumbs back into the rest of the allocation. Now put the tin into the freezer.
3. Put the eggs, icing sugar and ginger in a bowl and whisk together for at least 10 mins or until the mixture is thick and mouseey and leaves a ribbon-like trail.
4. Whisk the cream until soft peaks form, then fold into the egg mixture. Put 3tbsp of gingerbread crumbs to one side, the fold in the remainder with the juice and zest of the lemon. Now pour the mixture into the prepared loaf tin and sprinkle with remaining biscuit crumbs. Cover with clingflim and freeze for 6 hours.
5. After a long wait... dip the tin into hot water for a few minutes, go around the tin with a knife to loosen, then unwrap and turn out onto a board. Cut into slices and serve - very sweet, but absolutely delicious.
A zingy way to spice up a dinner party!
