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Ginger Cream


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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

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
 
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.