Ginger Cream (Ingwercreme) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup milk | 2 egg yolks | 1/4 cup sugar |
| pinch of salt | 1/2 envelope gelatine, dissolved | 1/4 cup Canton ginger, minced |
| 3 tbls. ginger juice | 1 tsp vanilla | 1 cup cream, whipped |
| 1 | In double boiler, over moderate heat, stir milk, egg yolks, sugar and salt and let come to a boil. Remove from heat. Add gelatine. Chill. When mixture begins to thicken, stir in ginger, ginger juice and vanilla, and fold in whipped cream. |