Ginger layer cream

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Drain the apricots and collect the juice. Cut the apricots into slices. Boil up wine, 2 tablespoons apricot juice and 1 tablespoon sugar. Mix cornflour and 2 tablespoons of water and thicken the liquid. Fold in fruit. Let it cool down.

2. 2

   Separate egg. Mix 4 tablespoons of milk, pudding powder and egg yolk. Boil up the rest of the milk. Add the pudding powder and bring to the boil while stirring. Beat egg white and 2 tablespoons of sugar until stiff. Fold into the hot pudding with a whisk. Put the cream in a cool place. Peel and grate fresh ginger. Whip double cream, remaining sugar and 100 g cream until semi-solid. Season with ginger. Mix 3 tablespoons of the ginger cream and the remaining cream. Dice the ginger.

3. 3

   Put the cream in a cool place. Peel and grate fresh ginger. Whip double cream, remaining sugar and 100 g cream until semi-solid. Season with ginger. Mix 3 tablespoons of the ginger cream and the remaining cream. Dice the ginger. Layer apricot compote, semi-solid ginger cream and pudding in 4 dessert glasses. Decorate with remaining cream, ginger and mint

4. 4

   Preparation time about 45 minutes (without waiting time). n1800 kJ/ 430 kcal. E 6 g/ F 26 g/ KH 39 g

Nutrition Facts

KCAL
430 kcal

CARBS
39 g

FATS
26 g

PROTEINS
6 g