Ginger Bavarian Cream Recipe 2
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Ingredients for Ginger Bavarian Cream Recipe 2
- Stem ginger root, cut in slices or figures
- ¼ cup of cold water
- 1 cup of rich milk
- ½ cup of preserved ginger, chopped and pounded in a mortar with ginger syrup
- Yolks of 2 eggs
- 1/3 cup of sugar
- 1 cup of double cream, beaten
- 1 tablespoon of granulated firm gelatine
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Instructions
- The "stem" ginger root (preserved in earthen jars) is the best.
- Use the slices or figures to decorate the bottom of the mold.
- Soak the gelatine in the cold water.
- Beat the yolks, add the sugar and cook in the milk, scalded over hot water; add the soaked gelatine and the pounded ginger and stir over ice-water until it begins to set, then fold in the cream.
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This page has been accessed 794 times. This page was last modified 22:07, 11 September 2006.
© 2006-2008 LoveToKnow Corp.
This page has been accessed 794 times. This page was last modified 22:07, 11 September 2006.
© 2006-2008 LoveToKnow Corp.
