Ginger Cream

Preparation info

  • 6

    • Difficulty


    • Ready in

      1 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2–3 oz. chopped preserved ginger
  • ½ pt. milk
  • 3 e


Infuse the preserved ginger in the milk. Beat the eggs and sugar until liquid and make a thick pouring custard with the flavoured milk, straining back into the pan to cook and thicken. Allow to cool. Soak gelatine in the water for 5 min., then heat to dissolve. Stir the ginger syrup gently into the cooled custard, and add the dissolved gelatine, stirring again as it cools. Whip the cream and fo