Ingredients
- 1 Madeira cake
- 4 ginger knobs in syrup
- 1 x 400g tub ice cream
- 225g caster sugar
- 100ml water
- 4 eggs whites only
- 600ml goats milk
- 200g caster sugar
- 100ml golden syrup
- 2 cinnamon sticks broken up
- 1 tsp baking powder
Method
Place the sugar and water into a pan and slowly bring to the boil until syrupy and the temp reaches 121c.
Whisk the egg whites until firm peaks, turn the mixer to a low speed and pour the sugar mixture in a steady stream. Beat for a further 5 minutes.
Put the sauce ingredients into a pan, bring to the boil and then simmer for 45 mins.
Put the cake, ginger and ice cream onto a cake stand, pipe the meringue all over then colour with a blow touch and serve with the sauce.
Ingredients
- 1 Madeira cake
- 4 ginger knobs in syrup
- 1 x 400g tub ice cream
- 225g caster sugar
- 100ml water
- 4 eggs whites only
- 600ml goats milk
- 200g caster sugar
- 100ml golden syrup
- 2 cinnamon sticks broken up
- 1 tsp baking powder
Method
Place the sugar and water into a pan and slowly bring to the boil until syrupy and the temp reaches 121c.
Whisk the egg whites until firm peaks, turn the mixer to a low speed and pour the sugar mixture in a steady stream. Beat for a further 5 minutes.
Put the sauce ingredients into a pan, bring to the boil and then simmer for 45 mins.
Put the cake, ginger and ice cream onto a cake stand, pipe the meringue all over then colour with a blow touch and serve with the sauce.