1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
3 egg yolks
400 ml (3/4 pint) milk
30 ml (2 level tbsp) gelatine
4 tbsp (60 ml) stem ginger syrup
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
3 oz (75 g) stem ginger, finely chopped
chopped stem ginger to decorate
3 egg yolks
400 ml (3/4 pint) milk
30 ml (2 level tbsp) gelatine
4 tbsp (60 ml) stem ginger syrup
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
3 oz (75 g) stem ginger, finely chopped
chopped stem ginger to decorate
method
1. Beat the egg yolks with the sugar until pale and fluffy.
2. Heat the milk gently without boiling and whisk into the egg mixture.
3. Return to the pan and stir over a gentle heat until it is thick enough to coat the back of the spoon.
4. Sprinkle the gelatine over the stem ginger syrup; when it swells, stir into the hot custard until dissolved. Cool until beginning to set.
5. Whip the fresh cream until softly stiff and fold into the custard with 75 g (3 oz) ginger. Turn into a dampened 1.4 litre (2 1/2 pint) ring mould and chill until set.
6. Turn out on to a flat serving plate and decorate the top with chopped ginger
2. Heat the milk gently without boiling and whisk into the egg mixture.
3. Return to the pan and stir over a gentle heat until it is thick enough to coat the back of the spoon.
4. Sprinkle the gelatine over the stem ginger syrup; when it swells, stir into the hot custard until dissolved. Cool until beginning to set.
5. Whip the fresh cream until softly stiff and fold into the custard with 75 g (3 oz) ginger. Turn into a dampened 1.4 litre (2 1/2 pint) ring mould and chill until set.
6. Turn out on to a flat serving plate and decorate the top with chopped ginger
serving amount
serves 6
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