Never Mind Winter – We’ve Got Ginger Ice Cream Tartlets!

Guess what, Beautifuls! The Stone Soup, one of the coolest, nicest and friendliest cooking blogs out there in that big, scary world wide web turned six years old last December. Beyond the words of wisdom shared with the world by the “blog mother,” as she calls herself, regular readers got a discount to the Virtual Stone Soup Cookery School for a two month trial. The rest of us… Well, we all got one of the coolest presents we could get. So what if it’s winter outside and, most of the time we find ourselves craving mulled wine, hot tea and chicken soup to warm our frost-bitten taste buds? The Stone Soup owner reminisced on how it all started with ice cream for her, so she decided to bring us a Ginger Ice Cream Tartlet recipe, simple as pie (so to speak…). Watch the video demo below and read on for the instructions.

All you need for six yummy little tarts are four ginger cookies, one third of a cup of lemon juice, 200 grams of icing sugar, two tablespoons of grated ginger and 300 milliliters of whipping cream. Bash the cookies into crumbs for the base, line the bottom of a tartlet or muffin tin with them and then proceed to make the filling. Whip the cream into soft peaks, combine the lemon juice, ginger and sugar, then add the mix to the whipped cream. Add the filling to the base and leave the whole thing to freeze over for at least six hours. And since this culinary blog is to cool for school, you also get several versions of the recipe (for vegans or for a larger tart) on the original post page.

(Source: TheStoneSoup.com)