Frozen Lingonberry & Ginger Biscuit Cream With Balsamic Vinegar Sauce

Step 1: To make the cream, place sugar, water and egg yolks into a pan and bring to boil. Keep mixing well until sauce thickens. Remove from heat and set aside to cool. Add lingonberry jam and refrigerate until it cools.

Step 2: Whip the cream until stiff but not grainy (overwhipped). Stir vanilla into the lingonberry mixture. Fold whipped cream and crushed ginger biscuits into the lingonberry sauce.

Step 3: Pour the mixture into six individual ramekins or one round pie tin and place into a freezer for a minimum of 2 hours or over night. Take the frozen cream out of the freezer 15 minutes before serving.

To make the sauce:

Step 4: Place all sauce ingredients into a saucepan and slowly bring to boil. Simmer for 20 – 25 minutes mixing occasionally. Remove from the heat when sauce thickens.

Step 5: Pour hot sauce over the cold lingonberry and ginger biscuit cream and garnish with more ginger biscuits (gingersnaps). Serve immediately.