Side Pannel
Ginger Cream
Ingredients List
- 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
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
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
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