Dip ginger biscuits in orange juice and sandwich together with whipped cream to form a log. Cover with cream and leave in fridge to chill for a couple of hours. Decorate with grated chocolate and/or fruit.
Pineapple carpaccio with a chilli, lime and ginger syrup.
Thinly slice peeled pineapple, lay on a platter.
Make a stock syrup of 100g sugar, 100ml water, bring to a boil and simmer until sugar dissolved. Add lime zest, thinly sliced deseeded red chilli and julienne of ginger, leave to infuse. When cool pour over pineapple and serve with creme fraiche. Not strictly no cook but not far off.
Following on from Kathyan, I used to do a tray or individual pot pud by warming fig rolls (used to have apple and also apricot ones too, they were the best!) then putting a layer of creme fraiche over and brown sugar under the grill for a few seconds.
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