Ginger Cream
- 1 gill of milk
- 1 ounce of sugar
- 3 eggs yolks
- 1 gill of the syrup
- 2 ounces of the ginger
- 3/4 ounce, full weight, of gelatine
- 1/2 one-half pint of whipped cream
Make a custard of gill of milk, one ounce of sugar, the beaten yolks of 3 eggs. Stir in a double boiler until thick, let it cool, then add one gill of the syrup from the jar of preserved ginger, and two ounces of the ginger cut up; add three-quarters ounce, full weight, of gelatine melted in as little water as possible. Last of all add one-half pint of whipped cream. Mix gently until well blended, pour into a mold and set on ice.
Submitted by Jun 23, 2009
15 min 30 min 45 min
15 min 30 min 45 min