| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Philadelphia | Dessert | 4 | Servings |
INGREDIENTS
| 2 | c | Half & half |
| 1 | pk | Gelatin |
| 1 | ts | Fresh squeezed ginger juice or |
| 1/2 | ts | Powdered ginger |
| 1/2 | c | Sugar |
| 1 | ds | Salt |
| 2 | Egg yolks | |
| 1 | tb | Preserved ginger; diced |
| 1 | c | Heavy cream; whipped |
| Mandarin orange segments or lychee for garnish |
INSTRUCTIONS
Pour the half and half into a saucepan & sprinkle the gelatin over the top. Let sit for a few minutes to soften. Add ginger, sugar, and salt. Stir in the egg yolks. Heat the custard, stirring constantly over medium heat for about 5 mins. or until it thickens enough to coat the back of the spoon. Strain the custard into a bowl. Chill until it begins to harden, approximately one hour. Stir the diced ginger into the custard and fold in the whipped cream. Pour into 6 serving dishes. Chill until set for approximately 2 hours. Serve with mandarin oranges or lychee. HU-NAN CHESTNUT ST., PHILADELPHIA WINE: PREMIAT PINOT MOIR 1978 From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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