Heat over to 160. For the shortbread, butter a shallow cake or tart tin. Whisk butter and sugar together until well combined. Fold in gingers, pistachios, and a pinch of salt. Sift in flour. And knead to a soft dough. Tip into tin and press mixture into base in an even layer.
Bake for 25-30 mins until pale golden and dry looking. Cut into wedges and sprinkle with ½ tbso caster sugar.
FOR THE MOUSSE
For the mousse, whisk the double cream, curd and yoghurt in a bowl until soft peaks form. Spoon into serving glasses (Martini glasses or ramekins and chill)
Mash half the raspberries with icing sugar and a fork to make a coulis. Spoon over chilled mousse and top with whole raspberries. Serve alongside the shortbread.
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