Ginger Milk Curds

• 45 g (1½ oz) ginger, thinly sliced
• 500 ml (17

Put the ginger and milk in a saucepan and bring to 70°C (160°F) then remove from the heat. Allow to infuse for 30 minutes then strain and discard the solids. Season with salt.

Just before serving, make the ginger curds two at a time in eight ramekins with a capacity of 50 ml (