Pineapple and ginger creams


225 gm pineapple slices

100 gm ginger nut biscuits

3 tablespoons dry sherry

300 ml double cream

Grated chocolate to decorate


Drain the pineapple well and chop into small pieces. Crush the ginger nut biscuits with a rolling pin and mix in the sherry. Whisk the double cream until lightly whipped and gently fold in the crushed biscuits and pineapple. Spoon into individual glasses and sprinkle with the grated chocolate