Crabbies and stem ginger parfait with raspberry sorbet

In a pan, reduce the Crabbie’s by 2/3, let cool.

Chop up the stem ginger into the smallest dice you can.

Whisk up the cream in a large bowl to a soft peak.

In a separate bowl whisk the eggs whites until they become a light white colour then slowly add the sugar, fold into the cream, then add the Crabbie’s and stem ginger

Place a small amount into the glass, add a layer of raspberries, then keep laying the parfait and raspberries till glass is full set in freezer for about 4 hours.

Scoop some raspberry sorbet on top, and serve

To reduce, cook in a pan until liquid evaporates.