Star Anise Ginger Creams

Name: Star Anise Ginger Creams
Yield: Serves 4
Cuisine: Singaporean
Ingredients: 30 ml Stone’s green ginger wine; 2 star anise, broken into small pieces; 1 tablespoon minced ginger; 1 egg; 200 g castor sugar; 40 ml water; 200 ml pouring (35%) cream; 100 ml milk; 125 g castor sugar; 1 large egg yolk; 30 ml molasses; 250 g plain flour; 4 egg yolks; 50 g castor sugar, extra; 150 g unsalted butter; 60 g brown sugar; 2 star anise, broken; 50 ml Poire William liqueur; 400 ml Sugar Syrup; 4 slices ginger; 2 pears, peeled; 1 tablespoon ground espresso coffee; 2 teaspoons ground ginger; ½ teaspoon bicarbonate of soda; ¼ teaspoon salt; ½ teaspoon ground allspice; castor sugar, extra, for dusting; 1 teaspoon ground cinnamon; ½ teaspoon ground cloves

Preparation info

Serves
4

Difficulty
Medium

Appears in

Fire

By Christine Manfield

Published 2008

About

I love it when desserts combine the elements of silky, rich textures and pungent spiciness, both of which are intrinsic to the broader Asian repertoire. This dessert again draws on the magical pairing of star anise and ginger, but this time the cream is baked in the oven in the style of a classic French creme caramel.

Ingredients

200 g castor sugar
40 ml water
200 ml<

Asia
Singapore
Dessert
South East Asia
Vegetarian

Method

To make the ginger snap wafers, cream the butter and both sugars together until light and fluffy. Stir in the egg yolk and molasses.

Sift the flour, soda, salt, coffee and spices into another bowl, then stir in the butter mix until combined. Refrigerate for 30–45 minutes to allow the dough to become firm and workable. Roll the chilled dough into small round logs about 2–3 cm in diameter