Base
3oz Non Dairy Fat
6oz Ginger Biscuits crushed (organic)
Filling
½ oz Gelatine
Extra light Cream Cheese
Double Goats Cream
3or 4 pieces of stem Ginger in syrup
Tin of Apricot Halves in natural juice
Melt butter and mix with crushed biscuits. Press into the base of dish (can be loose bottomed). Leave to set. Drain apricots and use a little of the juice to dissolved gelatine.
Whip the goat’s cream until thick, soften the cream cheese and gently combine the whipped cream with the cream cheese. Gently stir in the stem ginger which has been chopped into small pieces, also stir in a couple of teaspoons of the ginger syrup. Add the gelatine which has been melted with a little of the apricot juice. Leave to set. Just before serving decorate with the apricot halves.