Creamy Ginger Pudding

Summary Not available

  • 4 Gelatin sheet
  • 4 egg yolks
  • 0.75 cup powdered sugar
  • 3 syrup
  • 0.875 cup Ginger ale
  • 4 ginger
  • 1 cup cream
  • 6 wafer cookie
  • Papaya
  1. Soak the gelatine in a small bowl of cold water

  2. Beat the egg yolks with the icing sugar and ginger syrup

  3. Heat the ginger ale, squeeze out the gelatine and dissolve in the warm ginger ale

  4. Mix a little of the egg yolk mixture with the gelatine, then gradually stir in the rest of the egg yolk mixutre

  5. Fold in the diced ginger and chill for 30 minutes until thick, but not set

  6. Whisk the cream until thick and fold into the ginger mixture

  7. Divide between serving bowls and chill for 3 hours until set

  8. Decorate the ginger cream with the strips of fruit and the wafer biscuits

No extra notes


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