4 egg whites
600ml double cream
100g of stem ginger
200ml Crabbie’s Original OR Scottish Raspberry Alcoholic Ginger Beer
Small tub of raspberry sorbet
100g of fresh raspberries
1 Reduce the Crabbie’s by 2/3, let cool.
2 Chop up the stem ginger into the smallest dice you can.
3 Whisk up the cream in a large bowl to a soft peak.
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 add the Crabbie’s and stem ginger place a small amount into the glass add raspberries then keep laying the parfait and raspberries till glass is full set in freezer for about 4 hours.
5 Scoop some raspberry sorbet on top.
Recipe courtesy of Crabbie's - you must be 18+ to drink - drink responsibly. Find out more here.