Ingredients
- 600g water
- 2 sachets vegegel
- 1 tsp natural orange extract
- 3 tbsp bourbon
- 3 tbsp ginger syrup (form the stem ginger jar)
- 3 tbsp caster sugar
- 50g crushed ginger nut biscuits
- 80g stem ginger chopped
- 250ml vegan custard
- Vegan whipping cream
- Mint leaves
Method
- Mix the first six ingredients together in a large saucepan then bring to the boil.
- While you are waiting for the water to boil, put half of the biscuit crumbs in 4 tall glass tumblers and press down gently to form a base. Now divide the stem ginger between all the glasses.
- Once the water mixture has come to the boil pour it into the tumblers leaving about a 4cm gap at the top. You might find it easier to pour the liquid into a jug first than directly into the glasses. Leave to set in the glasses – this will take at least an hour.
- Cover the top of the jelly with the remaining biscuit crumbs then top the glass with vegan custard.
- You can top with whipping cream if desired for extra presentation. Garnish with a sprinkle of biscuit crumbs, a few pieces of stem ginger and a mint leaf. Serve immediately so as not to let the crumb mixture go too soggy.
