Wednesday 11 December 2019



Stem Ginger Bavarois


What a mouthful - what a posh word. I think I will call it a mousse. Whatever. A scrumptious dessert recipe from the A Taste of Stithians booklet. You all know that I love anything with ginger! A lovely make ahead dessert, especially around this coming festive season. With this recipe I am signing off until the New Year. Too much baking and cooking to get extras done! A very Merry Christmas to you all and a Happy, Healthy and Prosperous New Year. Laurie xx

You will need a glass mould or individual glasses. Makes 4-6 depending on appetites! .

3 egg yolks
2 oz caster sugar
2/3 rds of a pint of whole milk
2 tablespoons gelatine
2 tablespoons fresh orange juice
2 tablespoons water
4 tablespoon ginger wine [or 2 tablespoons of the syrup and make up with Tia Maria or Cointreau]
10 fl oz double cream
4 oz finely chopped stem ginger

In a basin, whisk the egg yolks and sugar until thick and pale. Warm the milk and whisk into the eggy mixture. Place the basin over a saucepan of barely simmering water and cook until the mixture coats the back of a spoon.

Mix the juice, water and dissolve the gelatine over gentle heat. Stir this into the egg mixture, then chill until on the point of setting.

Whisk together the cream and ginger wine to soft peaks. Fold into the egg custard along with the very finely chopped stem ginger. Turn into a wetted 2½ pint mould or your individual glasses. Chill. for a few hours.

If using a mould, turn out onto a serving dish and further decorate with whipped double cream or anything else that might take your fancy, if you wish. It is so yummy, it needs little garnishing, except perhaps a lovely little dollop of Clotted Cream.  Absolutely delicious.

Note: I used syrup from the jar and Cointreau.


Cheerio for now!

2 comments:

  1. Happy Christmas and a Healthy & Prosperous New Year to you . Thank you so much for your recipes over the past year, look forward to more interesting ones next year. Hope you have some chill out time over the holidays. Thank you.

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