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Ginger Cream

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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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