Cooking Instructions
- 1
Crush the ginger nut biscuits
- 2
Melt the butter and mix it into the crumbled biscuits and place the mixture into the base of a clingfilm lined cake tin and let it set in the freezer
- 3
Whisk the cream cheese, creme fraiche and double cream together in a bowl
- 4
Divide the cream mixture into two bowls
- 5
Melt the milk and white chocolate separately in 2 bowls, then let the chocolate cool slightly
- 6
Fold the milk chocolate into one of the cream bowl mixtures
- 7
Fold the white chocolate into the other bowl containing the cream mixture
- 8
Once the biscuit base has set (10 minutes or so in the freezer should be enough), add a layer of the milk chocolate cream mixture and set in the freezer
- 9
Once set (another 10 minutes or so), add the final layer of white chocolate and set in the freezer
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