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Ingredients
- 4 whl clove
- 4 x Green cardamon
- 1 stk cinnamon
- 1/2 ounce Dry whole ginger
- 3 piece black pepper
- 16 ounce Heavy cream
- 10 ounce Lowfat milk
- 3 ounce Sugar
- 7 1/2 ounce Semi-sweet chocolate
- 1/2 ounce Darjeeling tea
- 7 x Egg yolks
- 6 ounce Heavy cream
- 3 ounce Lowfat milk
- 1 1/2 ounce Sugar
- 3/4 Tbsp. Whole dry grnd ginger
- 1 sht gelatin
- 1 pch Salt
Directions
- Preheat the oven to 300 degrees.
- Combine all spices and place in a mortar. Using the pestle, crush them. Set aside. In a medium sauce pot, combine the heavy cream, lowfat milk, and sugar. Bring to a scald. Pull from heat. Add in the crushed spices and allow to infuse for about 10 min. Add in the minced chocolate. Stir till the chocolate has melted and the mix is smooth. At this time mix should be heated slightly, the tea added and infused for 10 min. After the infusing process, add in a small amount of hot mix the yolks and temper. Add in entire yolk mix back to the custard, stir. At this point the entire mix should be passed through a chinois.
- Pour custard base into desired oven proof dishes. Fill aboout 2/3 full allowin room for the ginger cream. Bake in a water bath just till set. Allow the custard to sit at room temperature to cold for about 30 min. Chill.
- GINGER CREAM:Combine heavy cream, lowfat milk, and sugar. Bring to a scald. Pull from the flame. Add in grnd ginger and allow to infuse for about 15 min. In the meantime, presoak a gelatin leaf in cold water. Pass lowfat milk mix through a chinois. Add in gelatin and stir till dissolved. Cold mix in ice bath while stirring. Just before it sets, pour ginger cream over the top of the baked chocolate custard. The top should be smooth and just the white should be showing. Refrigerateand allow the ginger cream to set.
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