You Will Need:
300ml thick cream
100ml Stones ginger wine
60g caster sugar
2 pieces stem ginger in syrup, chopped, syrup reserved
125g gingernut biscuits, crumbled
Crystallizedviolets, to garnish (optional)
Place cream, wine and sugar in bowl of an electric mixer, beat until just thickened, then stir in 2 tablespoons syrup from stem ginger.
Layer alternately into 4 glasses with biscuit crumbs. Garnish with ginger and crystallized violets, if desired.
See Recipe in taste.com.au