Ginger cream

Ginger cream

By
From
Arabesque
Photographer
William Meppem

Serve this alongside the sticky ginger cake or all kinds of steamed puddings.

Ingredients

Quantity Ingredient
1 thumb fresh ginger
150ml pure cream
1/2 teaspoon ginger powder
40g palm sugar or soft brown sugar
2 egg yolks, whisked to combine

Method

  1. Grate the fresh ginger on the shredder side of grater and chop more finely with a knife (don’t use the fine side as it will just clog up the grater).
  2. Scald the cream with both the fresh and ground gingers and the palm sugar.
  3. Pour the cream onto the egg yolks and whisk well. Return the cream to the saucepan and heat it gently until the cream thickens slightly, which might take up to 10 minutes. Tip it into a bowl and allow it to cool.
  4. Whip the cream when you are ready to serve.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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