Ginger Bavarian Cream Recipe 2 ingredients

• Stem ginger root, cut in slices or figures
• ¼ cup of cold water
• 1 cup of rich milk
• ½ cup of preserved ginger, chopped and pounded in a mortar with ginger syrup
• Yolks of 2 eggs
• 1/3 cup of sugar
• 1 cup of double cream, beaten
• 1 tablespoonful of granulated firm gelatine

To prepare this Ginger Bavarian Cream Recipe 2, first the "stem" ginger root (preserved in earthen jars) is the best. Use the slices or figures to decorate the bottom of the mold. Soak the gelatine in the cold water. Beat the yolks, add the sugar and cook in the milk, scalded over hot water; add the soaked gelatine and the pounded ginger and stir over ice-water until it begins to set, then fold in the cream.