GINGER BAVARIAN CREAM

GINGER BAVARIAN CREAM
(Lady Graaff – wife of Sir de Villiers Graaff, MP for Rondebosch)
uit: Fynproe vir Meneer LV – 1966
Beat in saucepan:
5 egg yolks
2 tablespoons sugar
1 tablespoon ground ginger until thick and pale in colour.
Stir in 1 envelope Gelatin and add gradually while stirring 1½ cups hot milk
Place over boiling water and stir until liquid has thickened.
Remove from heat and stir in one-third cup finely chopped preserved ginger.
Stir the mixture over cracked ice until it begins to set and then fold in the stiffly beaten egg whites and half pint (1 cup) heavy cream, whipped.
Chill until ready to serve.* Gerrie van Antwerpen