Method
Method
1) Whip 100g of double cream until it forms soft peaks.
2) Crumble the White Stilton with Mango and Ginger and blend into the double cream.
3) For the sauce, blend the dates and stemmed ginger in a food processor until smooth.
4) Add a splash of water and reduce over a medium heat until slightly thickened.
5) Remove from the heat and stir in the remaining 50g of double cream.
6) Place a tablespoon of the ginger sauce into the centre well of the individual meringue nests and top with a tablespoon of the cream mixture.
7) Garnish with dried rose petals or pomegranate seeds.