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Ginger Cream



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Ginger Cream

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

Pour the half and half into a saucepan & sprinkle the gelatin over the top.
Let sit for a few minutes to soften. Add ginger, sugar, and salt. Stir in
the egg yolks. Heat the custard, stirring constantly over medium heat for
about 5 mins. or until it thickens enough to coat the back of the spoon.
Strain the custard into a bowl. Chill until it begins to harden,
approximately one hour. Stir the diced ginger into the custard and fold in
the whipped cream. Pour into 6 serving dishes. Chill until set for
approximately 2 hours. Serve with mandarin oranges or lychee.

HU-NAN

CHESTNUT ST., PHILADELPHIA

WINE: PREMIAT PINOT MOIR 1978

Ingredients:

2 c Half & half
1 pk Gelatin
1 ts Fresh squeezed ginger juice
-or
1/2 ts Powdered ginger
1/2 c Sugar
1 ds Salt
2 Egg yolks
1 tb Preserved ginger; diced
1 c Heavy cream; whipped
Mandarin orange segments or
-lychee for garnish

Serves:

4 Servings

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