Ginger is synonymous with Chinese food and is added at the end of cooking to add freshness, or at the beginning of a slow cooked casserole to add subtle spicy undertones to the dish.
I love the taste of sweetened ginger and have been thinking about how to incorporate stem ginger into a dessert that is traditionally western in style. Obviously there is the classic British dessert, steamed ginger pudding with lashings of vanilla custard and good old gingerbread men! But I wanted something richer and, ideally, involving chocolate!
I found this recipe: http://ginandcrumpets.com/brownies-with-stem-ginger/
As I was planning on serving this as the dessert for dinner with friends, I wanted it to look a more pleasing to the eye. So thought about colour and texture. As well as loving ginger, I also love any kind of nuts, so pistachio nuts would be the perfect addition!
Then to cut through the richness of the dark chocolate, I made a pistachio ice cream based on this recipe: http://www.bbcgoodfood.com/recipes/741636/nochurn-ice-cream
The brownie has a nice ginger taste, but next time I think I’ll add even more to bring out the flavour. And maybe a ginger ice cream to go with it!