This decadent French parfait, bursting with ginger flavours, is perfect for entertaining. Thanks to its unique flavour note, ginger can be enjoyed with a wide range of fruits. Add a touch of orange or lemon zest to freshen your palate!
Cuisine : European Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 90 mins Ready in : 130 mins Serves : 6
INGREDIENTS:
- 125ml Whole Milk
- 40g Wild Ginger Flower (Bunga Kantan, sliced)
- 30g Ginger (grated)
- 3 Egg Yolks
- 100g Caster Sugar
- 250g President Whipping Cream (chilled)
DIRECTIONS:
To infuse milk
-
In a saucepan, bring the milk, wild ginger flower and ginger to a boil.
-
Turn off heat, cover pan with a lid, and set aside to infuse for 10 minutes.
To prepare custard
-
In a mixing bowl, whip the yolks and sugar until creamy. Add the infused milk, whisk to mix, then strain the mixture back into the saucepan.
-
Cook over low heat, stirring continuously, until mixture reaches a temperature of 83°C, or until it coats the back of a spoon. Pour immediately into a mixing bowl to stop the cooking; chill.
To prepare parfait
-
Whip the cold cream until thick and foamy. Add the chilled ginger custard and whip to mix well. Pipe into 7cm-diameter half-sphere moulds (preferably silicon). Freeze.
To serve
-
Unmould the ice cream 10 to 15 minutes before serving. Plate and decorate with bunga kantan petals. You can also serve the ice cream with strawberry, raspberry or chocolate sauce.