A festive and indulgent dessert.

Serves: 4 people | Prep time : 20 mins

British | Dessert

Ingredients

• 150ml Double cream
• Dash of ginger purée
• 1 Heaped tbsp icing sugar, sieved
• 200g White chocolate protein mousse
• 200g Sticky ginger loaf cake
• 200g Custard
• 1 Caramel pots of choc dessert
• 8 Ginger biscuits
• 30g Sweet or toffee popcorn, to decorate

Method

1. Whisk the cream with the ginger purée and icing sugar in a bowl until you have soft peaks and set aside.
2. Stir the mousse with a spoon and divide it equally between 4 stemmed glasses.
3. Break up the ginger cake using your fingers and sprinkle a layer in each glass on top of the mousse.
4. Mix the custard with the caramel dessert and pour this over the ginger cake.
5. Spoon over the cream and finish with sprinkles of roughly chopped ginger biscuit and popcorn.