2 ripe and ready green dessert pears, peeled, cored and diced
4 sheets gelatine or 2 x 11 g sachets gelatine
2 cups (500 ml) ginger beer
1/2 cup (100 g) 4 oz golden caster sugar (superfine granulated)
4 tbsp creme fraiche
1 ginger snap biscuit, crushed
4 sheets gelatine or 2 x 11 g sachets gelatine
2 cups (500 ml) ginger beer
1/2 cup (100 g) 4 oz golden caster sugar (superfine granulated)
4 tbsp creme fraiche
1 ginger snap biscuit, crushed
method
1. Place the pear pieces in the base of 4 metal basins or ramekin dishes.
2. Soak the gelatine in 200 ml of ginger beer until softened, this will take approximately 5 minutes. Alternatively dissolve the sachets in the liquid as per pack instructions.
3. Heat the remaining ginger beer and sugar together over a low heat until dissolved, then add the gelatine and ginger beer mixture.
4. Pour onto the pear pieces in the metal basins/ramekins and place in the fridge and allow to set for 4 hours or overnight.
5. To serve, place the ramekins or metal pudding basins in hot water for a few seconds to loosen, then turn out onto individual plates, serve with creme fraiche and some crushed biscuits if desired.
2. Soak the gelatine in 200 ml of ginger beer until softened, this will take approximately 5 minutes. Alternatively dissolve the sachets in the liquid as per pack instructions.
3. Heat the remaining ginger beer and sugar together over a low heat until dissolved, then add the gelatine and ginger beer mixture.
4. Pour onto the pear pieces in the metal basins/ramekins and place in the fridge and allow to set for 4 hours or overnight.
5. To serve, place the ramekins or metal pudding basins in hot water for a few seconds to loosen, then turn out onto individual plates, serve with creme fraiche and some crushed biscuits if desired.
serving amount
serves: 4
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