Crabbies and stem ginger parfait with raspberry sorbet

Ingredients
- 4 Egg whites
- 600ml Double cream
- 250g Sugar
- 100g Stem ginger
- 200ml Crabbie's Ginger Beer
- 100g Raspberries
Method
For the parfait
- STEP 1
In a pan, reduce the Crabbie’s by 2/3, let cool.
- STEP 2
Chop up the stem ginger into the smallest dice you can.
- STEP 3
Whisk up the cream in a large bowl to a soft peak.
- STEP 4
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
- STEP 5
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.
- STEP 6
Scoop some raspberry sorbet on top, and serve
Terms:
- STEP 1
To reduce, cook in a pan until liquid evaporates.