Recipe - Ginger Cream

2 cup Half & half
1 pack Gelatin
1 teaspoon Fresh squeezed ginger juice
or
One half teaspoon Powdered ginger
One half cup Sugar
1 ds Salt
2 Egg yolks
1 tablespoon Preserved ginger; minced
1 cup Heavy cream; whipped
Mandarin orange segments or
lychee for garnish

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 minced 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.

HUNAN

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.