Ginger Chardons

Preparation info

  • Yield:

    180 Pieces

    • Difficulty


Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Heavy cream 300


  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