Ginger cream
Instructions
In a bowl mix the egg yolks with 50 g sugar until mixture is puffy and fluffy.
Join the boiling milk, then cook the mixture as indicated for the crème anglaise (see recipe).
When finished, remove the custard from the heat and melt the gelatine, previously softened in warm water and squeezed.
Pass the mixture through a fine sieve, you collect the proceeds into a bowl and mix in the ginger cut into cubes (keep aside a tablespoon of diced for the final decoration).
In a small saucepan heat the syrup fairies along with 60 g of sugar and dark rum, then infiammatelo and let it burn off the alcohol, then let it cool and embed to the cream.
Beat egg whites separately, 25 cl of cream and egg whites.
Stir both ingredients to cream cold now, before it is completely rassodi, then put it in a pocket of fabric with a star nozzle and spread it into four individual cups.
Be firm at all the cream in the refrigerator, then garnish with the rest of the whipped cream with the remaining sugar, gingerbread cubes kept aside and with a few sticks of chocolate.
Ingredients and dosing for 6 persons
- 20 cl of milk
- 3 egg yolks
- 130 g of sugar
- 4 sheets of isinglass
- 80 g of ginger preserves
- 8 cl of dark rum
- 3 egg whites
- 40 cl of cream
- Chocolate sticks for garnish