This dessert is a perfect ending to a heavy spicy asian meal. to be a day in advance is best!
The Recipe
6 slices
Ingredients
Base:
200 g digestive biscuits – crushed into coarse to fine texture
¼ cup melted butter
2 tsp ground ginger powder
1 tsp cinnamon powder
Filling:
400 ml cream
400 g dark chocolate, chopped up
2 tbsp butter
Pinch of salt
Pinch of ground ginger powder
Sea salt
Pomegranate for topping
200 g digestive biscuits – crushed into coarse to fine texture
¼ cup melted butter
2 tsp ground ginger powder
1 tsp cinnamon powder
Filling:
400 ml cream
400 g dark chocolate, chopped up
2 tbsp butter
Pinch of salt
Pinch of ground ginger powder
Sea salt
Pomegranate for topping
Instructions
First prepare the base at least 4-5 hours before.
In a bowl, stir together the digestive biscuits, ginger and cinnamon powders
Then add the melted butter and stir well
Press onto an 8-inch pie tin gently ensuring no gaps
Place in the freezer to set
Once the base has set, prepare the filling
In a pot warm the cream in low heat and then add the chocolate pieces and stir well until melted
Then add the butter and salt and stir well until all melts
Pour into the tin base and place in the fridge to set – at least 2 hours
Before serving garnish with sea salt and pomegranate arils on top
In a bowl, stir together the digestive biscuits, ginger and cinnamon powders
Then add the melted butter and stir well
Press onto an 8-inch pie tin gently ensuring no gaps
Place in the freezer to set
Once the base has set, prepare the filling
In a pot warm the cream in low heat and then add the chocolate pieces and stir well until melted
Then add the butter and salt and stir well until all melts
Pour into the tin base and place in the fridge to set – at least 2 hours
Before serving garnish with sea salt and pomegranate arils on top
