- 300ml (½pt) whole milk
- 100g (4oz) light muscovado sugar
- 5 sheets leaf gelatine
- 300ml (½pt) double cream
- 4tbsp amaretto
- few drops almond extract
- 6 balls stem ginger, sliced into coins, plus 25ml (1fl oz) ginger syrup from the jar
- 12 soft amaretti biscuits (we like Arden & Amici)
- You will need:
- 6 dariole moulds, lightly oiled
In a large pan, gently heat the milk and sugar, stirring until the sugar has dissolved and you see steam rising off the surface of the pan. Set aside to cool slightly to warm-bath temperature.
Soak the gelatine in a bowl filled with cold water until soft. Then take it out and add to the milk mixture, stirring until the gelatine has dissolved. Stir through the cream, amaretto, almond extract and ginger syrup. Pour into the moulds set on a small baking sheet and transfer to the fridge to chill for 4 hours until set.
To serve, invert the moulds on to small serving plates. Top with the stem ginger slices and serve with two amaretti biscuits on the side.