TSP Spices - Recipes

Dessert

Chocolate and Three Gingers Spice Cream

2 cups whipping cream
2 cups whole milk
1 cup sugar
3 tablespoons finely chopped crystallized ginger
1 tablespoon fresh, peeled ginger root, sliced
1 packet of tsp spices Organic Ginger (ground)
1 teaspoon vanilla
6 ounces dark unsweetened chocolate
8 large egg yolks

Stir together cream, milk, ½ cup sugar, ground ginger and fresh ginger in heavy medium saucepan. Bring mixture to boil over medium-high heat and continue to stir until sugar dissolves. Remove from heat and let steep for one hour.

Place chocolate in double boiler over low heat. Stir constantly until chocolate is completely melted. Remove from heat and set aside to cool slightly. In the meantime, strain the hot milk mixture and reheat over medium heat but do not allow mixture to boil.

Whisk together egg yolks and remaining ½ cup sugar in bowl until well blended. Add vanilla.

Gradually whisk hot milk mixture using 1/3 cup increments into melted chocolate. The chocolate may seize up. Continuing to whisk the hot milk mixture into the chocolate will eliminate this and the mixture should smooth out. Once the milk and chocolate are fully incorporated, slowly add the milk mixture into the egg yolks while whisking constantly to avoid curdling the yolks. Return combined milk and yolk mixture to same pan. Stir over medium-low heat until custard thickens and leaves a path on the back of the spoon when finger is drawn across. Do not allow mixture to boil. Stir occasionally. Mixture should be chilled at least 2 hours or overnight.