Ginger Cream
A dish that starts with box gelatine or 1 tablespoon granulated gelatine and finishes with milk.
contains dairycontains eggscontains alcohol
Ingredients
US
Metric
- ¼ box gelatine or 1 tablespoon granulated gelatine
- ¼ cup cold water
- 1 cup milk
- Yolks 2 eggs
- ¼ cup sugar
- Few grains salt
- 1 tablespoon wine
- ½ tablespoon brandy
- 2 tablespoons ginger syrup
- ¼ cup Canton ginger, cut in pieces
- Whip from 2½ cups cream
Make it lactose-friendly
- 1 cup milk → lactose-free milk, oat milk, or almond milk
- Whip from 2½ cups cream → lactose-free cream or coconut cream
Steps
- Soak the gelatine in the cold water.
- Make a custard with the milk, egg yolks, sugar, and salt.
- Add the soaked gelatine to the custard and stir until dissolved.
- Strain the mixture.
- Set the mixture in a pan of ice-water to chill.
- Add the wine, brandy, ginger syrup, and Canton ginger pieces.
- When the mixture begins to thicken, fold in the whip from the cream.
Nutrition (estimated, per serving)
| Calories | 399 |
|---|---|
| Protein | 8.2 g |
| Fat | 8.3 g |
| Carbs | 73.8 g |
| Fiber | 0.0 g |
| Sodium | 142 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States