Caramelised Ginger Creams with Gingerbread and Glazed Pear

Name: Caramelised Ginger Creams with Gingerbread and Glazed Pear
Cuisine: Australian
Ingredients: 50 g crème fraîche; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 300 g castor sugar; 2 teaspoons minced candied ginger; 6 ripe beurre bosc pears; 100 g unsalted butter; 125 ml milk; 2 large eggs, beaten; 125 g dark-brown sugar; 50 ml green ginger wine; 2 tablespoons minced fresh ginger; 2 eggs; 750 ml Sugar Syrup; 75 g castor sugar; 6 large egg yolks; 150 ml green ginger wine; 1 tablespoon minced fresh ginger; 100 ml milk; 175 g self-raising flour; 250 ml Poire William liqueur; 350 ml thick (45 per cent) cream; 50 ml water; ½ teaspoon baking powder; 70 ml golden syrup

Preparation info

Difficulty
Complex

Appears in

Paramount Desserts

By Christine Manfield

Published 1998

About

This dessert is a celebration of the versatility and flavour of ginger, the spicy and pungent taste intensifying with each layer.

Ingredients

Gingerbread

175 g self-raising flour
½ teaspoon baking powder
2

Oceania
Australia
Dessert
Spicy
Vegetarian

Method

To make the gingerbread, preheat the oven to 160°C and grease and line a 15 cm square cake tin. Sift the flour; baking powder; ground ginger and cinnamon into a bowl.
Melt the butter with the golden syrup and dark-brown sugar in a saucepan over a moder