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Recipe by olive magazine

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1. Line a small loaf tin or terrine mould with cling film. Mix together the yoghurt, cream, lemon zest, ginger pieces, ginger syrup and ginger wine (if using).
2. Put a third of the yoghurt mix into the bottom of the tin then add half the biscuits. Add another third of yoghurt then top with the rest of the biscuits. Finish with the rest of the yoghurt mix. Freeze for at least 4 hours or overnight.
3. Turn out and leave for 20-30 minutes before cutting into slices to serve. Serve with a little extra ginger syrup poured over and a few extra bits of ginger.

Per serving

442 kcalories, protein 7.1g, carbohydrate 25.8g, fat 35.2 g, saturated fat 19.5g, fibre 0.4g, salt 0.33 g

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• Daniela

  04 May 2008

  Daniela rated and commented on this recipe

  

  This was a big hit with my dinner guests. I added two tablespoons of lemon curd to the yoghurt mixture, which gave a stronger lemon flavour and worked very well.

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• kcikingkatie

  31 May 2008

  kcikingkatie rated and commented on this recipe

  

  I would take it out of the freezer at least 45 mins before serving next time. it was alittle too frozen for my liking but tasted lovely all the same

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Ingredients

• 500ml pot Greek yogurt
• 284ml pot double cream , lightly whipped
• 1 lemon , zested
• 4 pieces stem ginger in syrup from a jar, shredded plus 2 tbsp syrup from the jar
• 3 tbsp Stone's original Green Ginger wine (optional)
• 10 ginger biscuits, crushed

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Difficulty and servings

Serves 6

Preperation and cooking times

Ready in 30 minutes, plus freezing time

Ingredients

• 500ml pot Greek yogurt
• 284ml pot double cream , lightly whipped
• 1 lemon , zested
• 4 pieces stem ginger in syrup from a jar, shredded plus 2 tbsp syrup from the jar
• 3 tbsp Stone's original Green Ginger wine (optional)
• 10 ginger biscuits, crushed

Per serving

442 kcalories, protein 7.1g, carbohydrate 25.8g, fat 35.2 g, saturated fat 19.5g, fibre 0.4g, salt 0.33 g

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