This recipe is a great way to use up some of those holiday cookies. It also keeps for five days in the fridge, which makes it a great dessert to make ahead of time and save yourself some holiday-time stress. For the cream, the higher the fat content, the better. This is not the time to count calories.
INGREDIENTS
- 3/4 cup cane sugar
- 4 lemons juice of all 4 and zest of 1 (zested using vegetable peeler)
- 1 1-inch piece ginger root peeled
- 1 bay leaf
- 2 whole cloves
- 1 stick cinnamon
- 2 1/4 cups heavy cream
- 2 cups crumbled assorted holiday cookies (shortbread, gingersnaps, sugar cookies)
METHOD
- In a large pan, add the first 6 ingredients bring to a simmer over medium-high heat.
- Once sugar has dissolved, reduce to low heat and let mixture steep for 10 minutes to let aromatics infuse.
- Pour mixture through a fine mesh strainer into a large bowl and discard aromatics.
- Place cream in a medium pot on medium-high heat and heat until just about to simmer. Reduce heat to low and let cream cook (stir regularly to keep from scalding) for 5 minutes.
- Next, pour hot cream into the bowl with the lemon sugar mixture and stir until thickened.
- Divide mixture between 6 small ramekins or heat-safe cups. Let sit for 30 minutes at room temperature and then place in the refrigerator to set, at least 3 ½ hours.
- When ready to serve, remove from fridge, top with holiday cookie crumble and serve immediately.