GINGERBREAD AND MIXED CURRANT COMPOTE

Desserts

Ingredients

Served with Satan’s Breath Moonshine Cream

(An easy and decadent dessert) 

1 loaf of gingerbread (Beano’s Bakery)

500g of blackcurrants, or red currants or a mix of both as I have used. (Te Mahunga Orchards)

1/2 cup sugar

300mls cream

2 tsp icing sugar

A generous slug of Satan’s Breath Moonshine (Hammer Head Foods)

Method

Place currants into a pot. Add sugar and simmer on a low heat for approx 15 mins. Remove from heat and chill.

Whip cream with icing sugar and moonshine.

Cut gingerbread loaf in 1/2 lengthways to spread both pieces of gingerbread with currant compote and spread cream over the top of the slice into serving sizes and enjoy!

Vendors


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