This recipe is a frozen bavarian cream: one pint cream is whipped with a half cup of sugar, half jar of preserved ginger, a half teaspoon of Jamaican ginger and a tablespoon of gelatin dissolved in water. It is placed in a mold and then frozen using ice and salt. Our take on this Victorian specialty is an unfrozen version that makes a nice topping for a whole range of desserts.The ginger should be peeled and grated using either a ginger grater, a microplane, or even the small holes of a box grater. This cream is best eaten on the day it is made although the ginger syrup can be made several days ahead of time and stored in an airtight container at room temperature. The syrup is also a delicious way to sweeten iced tea or lemonade. The Ginger Cream is a nice alternative as a topping for desserts, especially gingerbread, chocolate cake, or other foods that can stand up to the flavor of ginger.
For the syrup:
¾ cup granulated sugar
1 teaspoon lemon juice
3 ounces grated ginger or about 6 tablespoons
To finish the cream:
2 cups heavy cream
1. Place the sugar, along with one half-cup water, and the lemon juice in a small saucepan set over medium heat. Bring to a simmer and cook until the sugar is melted. Add the grated ginger and simmer for five minutes. Remove from heat and cool until room temperature. Return to stovetop and bring mixture to a simmer. Cook for an additional five minutes. Cool completely and simmer again for five minutes. Set aside and cool completely.
2. Chill bowl and beaters of an electric mixer. Place cream in bowl and beat on medium low until thickened. Add ginger syrup, increase speed to medium high and beat until cream hold soft peaks. Serve immediately or cover and refrigerate for up to 4 hours.
Makes about 4 cups