in Dessert Recipes

Gingerbread Cream

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Ingredients for 4 servings:

  • 5 sheets of gelatin
  • 3 eggs, including the yolk
  • 70 g sugar
  • 200 ml milk
  • ½ tbsp gingerbread spice
  • 2 tbsp rum
  • 125 ml whipped cream

Instructions

Working time approx. 45 minutes; Rest time approx. 7 hours; Total time approx. 7 hours 45 minutes

Soak the gelatin in cold water. Whisk the egg yolks with the sugar until creamy. Bring the milk to a boil with the gingerbread spice and a small pinch of salt and pour it into the yolk mixture, stirring constantly. Empty the mixture into the saucepan and continue stirring over low heat until creamy. Empty the cream into a bowl and let it cool slightly. Squeeze out the gelatin well and dissolve it in the still-warm cream. Stir in the rum. Whip the cream. Mix one-third of it with the cream, then fold in the rest. Cover the bowl with plastic wrap and refrigerate the cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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