Pickled Ginger Cream

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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  • 250 g (9 oz) cream (35% fat content) cream
  • 40 g (


Pour the cream and pickled ginger into a medium heavy-based saucepan. Add 30 g (1 oz) of the caster sugar and bring to the boil. Whisk in the iota and return to the boil.

Whisk the egg yolks