Ginger Parfait

Whiz the biscuits in a food processor for 10 secs or bash in a plastic bag until the biscuits are crumbed. Grease a 2lb loaf tin or 2 1lb tins with half of the melted butter or until its coated.

Line the tin(s) with cling film and brush in the remaining butter on the cling. Spoon 3 tbsp of the biscuit crumbs into the tin and tip the tin around to coat. Put the tin(s) in the freezer whilst preparing the next steps.

Place the eggs, sugar and ginger in a large bowl and whisk until the mixture is thick and moussy. Whisk the double cream in a seperate bowl until thick but don't overwhip. Fold the cream into the egg mixture until its completly folded in.

Put 3 tbsp of the biscuit crumbs aside then fold in the remainder into the mixture. Pour the mixture into the tin(s) and sprinkle the remaining crumbs on top and even out. Cover the tin(s) with cling film and freezer for a minimum of 6 hrs.