2—3 oz. chopped preserved ginger
1/2 pt. milk
3 egg yolks or 1 whole egg and 1 yolk
Castor sugar to taste
1/2 oz. gelatine
4 tablesp. Water
2—3 tablesp. ginger syrup
1/2 pt. double cream
Infuse the preserved ginger in the milk.
Beat the eggs and sugar until liquid and make a thick pouring custard with the flavoured milk, straining back into the pan to cook and thicken.
Allow to cool.
Soak gelatine in the water for 5 min., then heat to dissolve.
Stir the ginger syrup gently into the cooled custard, and add the dissolved gelatine, stirring again as it cools.
Whip the cream and fold lightly into the custard mixture just before setting.
Pour into a prepared mould or into glass dishes.