Ingredients:

• 1/2 pint (250 ml) double (heavy) cream,
• 1/4 pint (125 ml) water,
• 3 oz (75mg) caster sugar,
• 3 egg yolks,
• 3 oz (75mg) finely chopped stem ginger,
• 1 tablespoon of syrup from the ginger jar.

Method

• Place the sugar and water into a saucepan and slowly heat until the sugar has dissolved (using a low heat is essential in this process).
• When dissolved, increase the heat and bring to boiling point, then actually boil the mixture for 2-3 minutes.
• Remove the pan from the heat, allow the mixture to cool a little and then pour onto the egg yolks whilst whisking as pouring.
• Whisk until the mixture is like a mousse in texture.

This entry was posted on Monday, January 28th, 2008 at 4:41 am and is filed under Kitchen and Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.