INGREDIENTS

INSTRUCTIONS

GINGER CREAM
Preheat the oven to 300 degrees.
Combine all spices and place in a mortar. Using the pestle, crush
them. Set aside. In a medium sauce pot, combine the heavy cream,
milk, and sugar. Bring to a scald. Pull from heat. Add the crushed
spices and allow to infuse for about 10 minutes. Add the chopped
chocolate. Stir until the chocolate has melted and the mixture is
smooth. At this time mixture should be heated slightly, the tea added
and infused for 10 minutes. After the infusing process, add a small
amount of warm mixture the yolks and temper. Add entire yolk mixture
back to the custard, stir. At this point the entire mixture should be
passed through a chinois.
Pour custard base into desired oven proof dishes. Fill aboout 2/3 full
allowin room for the ginger cream. Bake in a water bath just until
set. Allow the custard to sit at room temperature to cool for about
30 minutes. Chill.
  GINGER CREAM:
Combine heavy cream, milk, and sugar. Bring to a scald. Pull from the
flame. Add ground ginger and allow to infuse for about 15 minutes. In
the meantime, presoak a gelatin leaf in cool water. Pass milk mixture
through a chinois. Add gelatin and stir until dissolved. Cool mixture
in ice bath while stirring. Just before it sets, pour ginger cream
over the top of the baked chocolate custard. The top should be smooth
and just the white should be showing. Chill and allow the ginger
cream to set.
Converted by MC_Buster.
Per serving: 3433 Calories (kcal); 280g Total Fat; (71% calories from
fat); 48g Protein; 201g Carbohydrate; 2394mg Cholesterol; 666mg
Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0
Fruit; 53 1/2 Fat; 10 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0068
Converted by MM_Buster v2.0n.

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