Pickled Ginger Cream

• 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