Ginger Parfait Yield: approximately 600g
120g ginger, peeled and thinly sliced 200g heavy cream 35% 100g whole milk 120g pasteurized egg yolks 200g granulated sugar
1. Place the ginger in a saucepan and cover with cold water. Bring to a boil and drain. 2. Divide the ginger evenly between the cream and the milk and allow to infuse, chilled, at least 12 hours. 3. Transfer the milk mixture to a saucepan and bring to a boil. Meanwhile, combine the egg yolks and sugar in a medium mixing bowl. 4. Strain and then temper the hot milk into the yolk mixture, return to low heat, and continue to cook just until slightly thickened. 5. Transfer the anglaise to a mixer bowl and whip at high speed until cool to the touch. 6. Strain the cream and whip to soft peaks. Fold into the whipped anglaise and deposit into desired molds. Freeze.
Michael Laiskonis Workbook www.mlaiskonis.com February 2009
120g ginger, peeled and thinly sliced 200g heavy cream 35% 100g whole milk 120g pasteurized egg yolks 200g granulated sugar Michael Laiskoni...