Ginger parkin with ginger ice cream and sugared hazelnuts
Ginger parkin with ginger ice cream and sugared hazelnuts is a home-style recipe made with Honey, Milk, and Sea Salt.
材料
- 4.0 tbsp Honey
- 5.0 tsp Milk
- 0.25 tsp Sea Salt
作り方 （プレビュー）
- 1
For the ginger ice cream, put the cream, ginger syrup, ground ginger and honey into a clean bowl. Whisk until soft peaks are formed in the cream when the whisk is removed. Stir in the chopped stem ginger, then transfer to a freezer-proof container and put in the freezer for 2 hours, or until solid. Remove from the freezer 10 minutes before serving to soften slightly.
- 2
Preheat the oven to 140C/120C Fan/Gas 1. Butter a 30x20cm/12x8in cake tin.
For the parkin, put the brown sugar, butter, syrup and treacle in a small saucepan and melt over a low heat.