As we descend deep into the autumn, enjoy the warming spice of ginger in this decadent dessert recipe by Nigel Haworth. The zing of the ginger cuts through the richness of the caramel custard and ice cream to create a beautifully balanced dish.
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In a small bowl, mix the ice cream stabiliser and milk powder with the caster sugar. Next,
warm the milk, cream and glucose on the stove in a medium-sized saucepan. When it starts to boil, add the caster sugar mix and boil for a further two minutes
2g of ice cream stabiliser
38g of skimmed milk, powder
115g of caster sugar
500ml of whole milk
225g of double cream
20g of glucose syrup
Take mixture off the heat and pass through a chinois strainer. Blitz the mixture with a hand blender for 2 minutes and cool on an ice bath. Reserve in the fridge overnight before churning in an ice cream machine
To make the caramel custard, bring the milk to the boil and set to one side. Heat a large saucepan and gradually add the caster sugar to make a direct caramel. Add the glucose and cook until deep brown. Add the butter and the hot water to stop the caramel cooking. Deglaze by pouring the hot milk in and bring the caramel to the boil. Whisk together the remaining sugar and yolks until pale and add the cream. Tip ⅓ of the milk mixture onto the eggs and mix well. Return to the pan and cook to 82°C or until the mix coats the back of a spoon then pass and cool over ice
250ml of whole milk
150g of caster sugar
30g of glucose syrup
12g of unsalted butter, cubed and softened
60g of hot water
150g of caster sugar
150g of egg yolks
150g of double cream
To make the ginger pudding, first brush the moulds with soft butter and dust with ground ginger. Pre-heat the oven to 175°C. Place the dark chocolate in a small glass bowl, then place the bowl in a pan of simmering hot water. Stir the chocolate until just melted and set aside for 5 minutes
75g of unsalted butter, softened
3g of ground ginger
165g of dark chocolate
Place the rice flour, plain flour, coconut cream, ground almonds, ground ginger, stem ginger and yolks in a machine bowl and beat with a paddle attachment until white in colour then fold into the melted dark chocolate. Whisk the egg whites to soft peaks, slowly adding the sugar and then fold gently into the chocolate mixture. Fill the moulds ¾ full and cook for 12 minutes, then rest for 5 minutes
80g of plain flour
45g of rice flour
45g of coconut cream
80g of ground almonds
40g of stem ginger, finely chopped
3 egg yolks
3 egg whites
135g of caster sugar
To serve, place the ginger pudding in the middle of a deep bowl. Garnish with the stem ginger around the pudding and then place the ice cream on top, and accompany with the warmed custard in a jug
10g of stem ginger, diced into 1/2cm cubes, for serving
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