I needed a new container for the truffle oil. It seems rather difficult to purchase a 30 ml resealable bottle (plastic or glass) in this town. On having that thought, I realised the ideal container: a miniature liqueur bottle. On examining the selection available at the Supabarn I thought Grand Marnier looked likely. What to do with the Grand Marnier itself then? On the way out of the 'barn I grabbed a pack of gingernuts and 300 ml of cream then headed home directly.
The Indolent Scholar:
Whip the cream. I added a bit of icing sugar and some vanilla essence, but they are entirely optional. Put the Grand Marnier in a flat bottomed small bowl. Dip both sides of a gingernut in the liqueur then spread cream thickly on one side of the biscuit. Place that biscuit on a long plate. Then repeat. Build up a log of alternating biscuit and cream. The first gingernut plus cream won't stand on it's side on it's own so put it biscuit side down until the second one arrives. There will be should be some remaining cream so cover the whole log with it. Then leave it in the fridge for 12 to 24 hours, it really depends on how much liqueur you were able to get the gingernuts to soak up. During this time the biscuits will go really soft, that's what you want.
The result is an incredibly rich dessert that is ideal in small portions. You will definitely notice the liqueur. The best part is no cooking, and only a small amount of preparation. The hardest part is waiting.
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