Not too long ago I had a dinner party with a relatively unfussy main course – lamb shanks on a bed of green lentils, so I went above and beyond on dessert; not something I usually spend much time thinking about. My exact thought process is gone, but the results are still being talked about!

The base was a standard cookie crumb mix, except that I used Carr’s Ginger Lemon Cremes. I topped that with cylinders of mango ice cream (home-made, of course), and topped that with a classic chocolate shell topping. I plated it with two sauces – a sea-salt dulce de leche and a raspberry puree. Sprinkled with some chopped crystallized ginger and chopped pistachios. What a riot of flavours! And it looked pretty good too.