Ginger Cream
A dish that starts with box gelatine or 1 tablespoon granulated gelatine and finishes with milk.
contains dairycontains eggscontains alcohol
Ingredients
US
Metric
- ¼ box gelatine or 1 tablespoon granulated gelatine
- 60 ml cold water
- 240 ml milk
- Yolks 2 eggs
- 60 ml sugar
- Few grains salt
- 15 ml wine
- 7 ml brandy
- 30 ml ginger syrup
- 60 ml Canton ginger (cut in pieces)
- Whip from 2½ cups cream
Make it lactose-friendly
- 1 cup milk → lactose-free milk, oat milk, or almond milk
- Whip from 2½ cups cream → lactose-free cream or coconut cream
Steps
- Soak gelatine, and add to custard made of milk, eggs, sugar, and salt. Strain, chill in pan of ice-water, add flavorings, and when it begins to thicken fold in whip from cream.
Nutrition (estimated, per serving)
| Calories | 399 |
|---|---|
| Protein | 8.2 g |
| Fat | 8.3 g |
| Carbs | 73.8 g |
| Fiber | 0.0 g |
| Sodium | 142 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States