Lime and Ginger Nut Crunch

29 Sep 2014
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In 2011 I joined three of my friends from high school for one crazy year of living together while studying. We had an awesome year, watching the entire show of FRIENDS, drinking tea and filming silly youtube videos of us dancing in the lounge. It was cold, damp and we had assignment deadlines, but we made the most of the year. As poor students our grocery shops were pretty budget, but on a good week we would treat ourselves to these delicious lime and ginger nut crunch deserts.

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They are pretty simple to make and if your a citrus fan like I am, you're going to love the tangy lime. It's a nice change from the lemon flavour which is used more frequently in cuisine and gives you that beautiful bright green colour to work with. I made these before I started cooking dinner so that they could rest in the fridge. You could also make the cream in advance to save some time later on.

What's your favourite desert? I'd love to know! Please leave a comment below listing your favourite desert, maybe I'll try it next time :)

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Lime and Ginger Nut Crunch

Ingredients

250g gingernut biscuits
200g mascarpone
2 limes (rind and juice)
2 tbs white sugar
300ml cream
Save some of the ginger nuts and lime rind for garnish

Method

Crush ginger nut biscuits by using a pestle and mortar (or bash with a rolling pin) to a thin, breadcrumb-like consistency. Add a few tablespoons to the bottom of each glass.

Add cream, sugar, lime juice and lime rind in a bowl and beat with an electric mixture just until the cream begins to form soft peaks.

Add the mascarpone and leftover ginger nut crunch to the cream mixture, stir to combine.

Garnish with some leftover lime rind and ginger nut.

Refrigerate for 30mins before serving.

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