Ginger Cream

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 150 ml pouring (35%) cream
  • 50 ml milk
  • 15 g

Method

  1. Heat the cream, milk, ginger and caster sugar in a small heavy-based saucepan over low heat until the mixture reaches simmering point. Add the softened gelatine, then stir until dissolved. Remove from the heat and strain through a fine-mesh sieve into a heatproof bowl, then leave to cool slightly. Add the liqueur and crystallised ginger and stir through. Leave to cool compl