This is a really easy dessert that has a subtle chai flavour and a smooth slippery texture. The ginger juice causes the hot milk to coagulate in about three minutes so it makes a perfect last minute dessert. The recipe below, makes 2 serves but you can easily multiply the quanties to make for a larger group of people. You can also change the spices, add chocolate or lemon rind or leave them plain.
Spiced Ginger Puddings
150 g of young ginger
1 tablespoon of honey
250 ml full cream dairy milk
1 cinnamon stick
1 clove
1/4 teaspoon of fennel seeds
1/2 teaspoon ground cardamon
Finely grate ginger and squeeze the juice out into a bowl or you can juice it through a juicer. (I don't worry about peeling it if I'm using the juicer) You will need 2 tablespoons of juice. Place 1/2 tablespoon of honey and 1 tablespoon of ginger juice in a small serving dish, ramekin or cup. Place milk and spices in a saucepan and bring to boil. Remove from heat and pour the mixture into the dishes. Swirl once with a teaspoon and leave to sit for 3-5 minutes. The mixture will begin to coagulate and you will be left with a custard. Serve warm or refrigerate to serve cold.
150 g of young ginger
1 tablespoon of honey
250 ml full cream dairy milk
1 cinnamon stick
1 clove
1/4 teaspoon of fennel seeds
1/2 teaspoon ground cardamon
Finely grate ginger and squeeze the juice out into a bowl or you can juice it through a juicer. (I don't worry about peeling it if I'm using the juicer) You will need 2 tablespoons of juice. Place 1/2 tablespoon of honey and 1 tablespoon of ginger juice in a small serving dish, ramekin or cup. Place milk and spices in a saucepan and bring to boil. Remove from heat and pour the mixture into the dishes. Swirl once with a teaspoon and leave to sit for 3-5 minutes. The mixture will begin to coagulate and you will be left with a custard. Serve warm or refrigerate to serve cold.
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