Peter Greweling

Ginger Chardons

Preparation info
  • Yield:

    180

    Pieces
    • Difficulty

      Complex

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (2nd edition)
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2013

  • About

Ingredients

Heavy cream 300

Method

  1. Combine the cream and sliced ginger in a saucepan and bring to a boil. Remove from the heat, cover, and allow to steep for 5 minutes.
  2. Strain the infused cream through premoistened cheesecloth. Wring the ginger in the cheesecloth to extract the maximum amount of flavor possible.
  3. Return the cream to 300