Mascarpone and ginger crème brȗlée
I tried to make ginger beer. A complete disaster! I may try again when my ego recovers. In the meantime, I had plenty leftover ginger and no idea what to do with it. My partner made a rice recipe with mascarpone and there was a fair amount left. What to do with it? Searching online, I came across this recipe, courtesy of Lorraine Pascale. It is rich and it has a strong ginger flavour. The mascarpone however is very subdued and I wonder if it needs it at all. I have never done crème brȗlée before and found out that it is quite difficult to achieve a good set. I believe my oven was 10°C too hot. The outside of the brȗlées was set but the inside was runny. Clearly needs improvement. Serves: 7 persons. Ingredients: 450ml double cream 100g mascarpone 2 tsp vanilla paste 50g ginger, peeled and grated 6 eggs yolks 7 tbsp demerara sugar Method: Put the cream, mascarpone and vanilla paste in a pan and heat until almost boiling, then remove the pan from the heat and stir in ...