Pickled Ginger Cream

Name: Pickled Ginger Cream
Cuisine: Australia
Ingredients: 250 g (9 oz) cream (35% fat content) cream; 0.75 g (3/100 oz) iota; 40 g (1½ oz) pickled ginger (store-bought); 1 g (½5 oz) gold strength gelatine leaves; 50 g (1¾ oz) caster (superfine) sugar; 40 g (1½ oz) organic egg yolks

Preparation info

Difficulty
Medium

Appears in

Sepia

By Martin Benn

Published 2014

About

Ingredients

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

Oceania
Australia
Sydney
Preserve
Dessert
Vegetarian

Method

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