10/09/2010 2 Comments
300 M.lit. Cream
150 M.lit. Milk
2 1/2 Table spoons sugar
Ginger juice – 1 tbsp
Gelatine – 1/2 Envelope
1 tbsp Candied Ginger (chopped)
Egg yolks – 3
Beat the yolks of eggs.
Add to milk and cook on a double boiler till thick.
Add sugar and cool. Dissolve gelatine in a little water and mix with ginger juice and chopped ginger.
Add this to the milk mixture. Add this to the milk mixture, whip cream slightly and mix with custard, pour into prepared , mould, cool over ice for a while. Refrigerate and serve cold.