Caribbean ginger cream

Ingredients for 8 servings:

• 80 g ginger, candied and pickled
• 20 ml ginger syrup
• 3 eggs
• 120 g sugar
• 200 ml milk
• 4 sheets of gelatin
• 300 ml sweet cream
• 80 ml brown rum
• 20 g chocolate

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

fine dessert

It’s best to candied the ginger yourself over several days. This way, you can cut it into the required small cubes of about 2 millimeters and get the ginger syrup as a by-product. Store-bought ginger may need to be finely chopped. Mix the ginger syrup with the rum, heat it up, light it, and let it burn off. This gives the dessert a very fine rum flavor. Let it cool. If you like it a little stronger or want to save on rum, you can skip the flambéing and mix in some rum directly. Separate the eggs and beat the egg yolks with half the sugar until frothy. Bring the milk to a boil and slowly stir it into the sugar and egg mixture. Gently heat the whole thing again in a double boiler until the liquid begins to thicken. Stir constantly! The egg yolks must not curdle. Squeeze out the previously soaked gelatin and dissolve it in the hot mixture. Stir in most of the ginger cubes and the rum with the syrup. Let it cool in the refrigerator until the liquid begins to set. First, whip the cream with the remaining sugar, then the egg whites until stiff peaks form, then carefully fold each one in. Pour into glasses and refrigerate for about three hours to set. Garnish with the remaining ginger cubes and chopped chocolate or chocolate curls before serving.