1. Roughly chop the ginger and place it in a liquidizer

2. Peel 3 of the kiwi fruit, slice the flesh and add to the liquidizer

3. Blend the mixture to a smooth puree and pour it into a jug (it should be about 200ml full)

4. Stir in the caster sugar and chill it in the refrigerator while preparing the egg and cream mousse

5. Set a large heat-proof bowl over a pan of gently simmering water

6. Put the egg yolks in the bowl with the icing sugar, the reserved ginger syrup and water

7. Whisk vigorously with a hand-held electric beater for at least 10minutes until the mixture is thick enough to create a ribbon-like trail across the top when the beater is lifted

8. Remove the bowl from the pan of hot water and stand it in another bowl surrounded by ice cubes

9. Continue whisking until it is cold

10. Whip the cream until it is thick enough to hold its shape

11. Pour the chilled fruit puree and then the cream into the egg mousse

12. Pour the mixture into a 850ml mould or pudding basin and cover it

13. Freeze the pudding basin overnight

14. When ready to serve, peel and slice the remaining kiwi fruits

15. Quickly dip the base of mould in a bowl of warm water (for about 2seconds)

16. Turn the ice cream out onto a well-chilled serving plate and decorate the top with the slices of kiwi fruit

17. Serve immediately with crisp biscuits

List of ingredients required:

(serves 8 to 10 people)

1 oz (25g) stem ginger
2tablespoons of preserving syrup
4 kiwi fruit
4 level tablespoons caster sugar
2 egg yolks
4 level tablespoons icing sugar
2tablespoons water
200ml double cream