Prep Time

25 MINS

Cook Time

Serves

6


Ingredients

  • 1L Kāpiti Gingernut Ice Cream
  • 200ml cream
  • 200g caster sugar
  • 1 Tbsp butter approx.
  • 12 large figs
  • Juice of 1 large orange
  • 100ml Cointreau
  • 1 packet of Griffin's Gingernuts

Method

  • Add cream and sugar into a small saucepan and boil over a medium heat for five minutes, while stirring continuously.
  • Remove from the heat and stir in butter until melted.
  • Chop 6 figs into small pieces, stir through the syrup and set aside to cool.
  • In a shallow dish combine orange juice and Cointreau.
  • Dip each ginger nut in the mixture for 20 seconds and rest on a plate.
  • Remove Kāpiti Gingernut Ice Cream from freezer so it begins to soften.
  • Line a loaf tin with a double layer of glad wrap, with plenty over hanging.
  • Place two-three scoops of Kāpiti Gingernut Ice Cream in the bottom of the tin and press out to get an even layer.
  • Cover with Gingernuts, roughly broken.
  • Pour some sticky syrup over and repeat.
  • For the final layer (which will be the bottom of the terrine) cover completely with Gingernuts.
  • Wrap the glad wrap over the top and place into the freezer overnight.
  • Serve with figs, fresh or grilled, with a little sugar sprinkled over the top, candied oranges, fresh whipped cream and walnuts.

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