by Kate Heyhoe
This is an elegant, but easy, make-ahead dessert. Fragrant vanilla, perfumed with the spice of aromatic ginger, is chilled in a soft, smooth cream. For a lighter version that is still rich in flavor, you may also make it with low-fat milk. Serve it on top of berries or any other fruit of your choice, such as peaches and plums.
1 cup milk
3 egg yolks
1/4 cup sugar
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
3 cups fresh berries
mint sprigs (optional)
Scald the milk in a small saucepan. Remove it from the heat.
Beat the egg yolks with the sugar and ginger, then stir slowly into the milk. Heat the milk mixture in a double-boiler over, not in, boiling water. Stir the mixture as it thickens, and remove it from the heat when it coats the back of a spoon. Stir in the vanilla extract.
Allow the mixture to cool, then chill. Serve the berries in small bowls topped with the ginger-vanilla cream and garnish with a sprig of fresh mint.
©1994, 2007 Katherine Heyhoe. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007
Copyright © 1994-2017,