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6
helpingsEasy
1 hr
Published 1861
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