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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.