Ginger cream sauce
|prep 10 mins, plus 1 hr infusing cook 45 mins|
900ml (1 ½ pints) double cream
125g (4 ½ oz) caster sugar
225g (8oz) fresh root ginger, peeled and sliced
4 star anise
6 egg yolks, beaten
five-spice powder, to decorate (optional)
1 - Put the cream and sugar in a saucepan and heat to just below boiling point. Add the root ginger and star anise and turn off the heat. Cover, and leave the cream to infuse for 1 hour.
2 - Reheat the cream until just below boiling point. Put the egg yolks in a mixing bowl and strain the cream through a sieve onto the egg yolks. Mix well. Discard the ginger and star anise. Strain the cream and egg mixture back into the pan.
3 - Cook over a very low heat, stirring constantly, until the sauces thickens. Serve in small pots, decorated with a sprinkle of five-spice powder, if desired.
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