Ginger Cream
Ginger Cream - Delicate ginger dessert with exotic mango flavor
Healthy, because
Even smarter
Nutritional values
This dessert literally melts on the tongue and is very invigorating thanks to ginger and lemongrass. In addition, you get more than half of the daily requirement of vitamin A - of great importance for the growth and formation of new cells, for the immune system and vision.
Only a ripe mango offers the unmistakable exotic fruity taste. A ripe fruit gives way slightly under pressure and the typical smell spreads. Unripe mangos ripen at room temperature.
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 335 mg | (8 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 285 mg |
Ingredients
- Ingredients
- 1 sprig Lemongrass
- 1 pc fresh ginger (about 10 grams)
- 2 pesticide-free Lime leaves
- 1 pint
- 4 eggs
- 2 ozs cane sugar
- 1 Tbsp cornstarch (about 20 grams)
- 4 sheets gelatin
- 1 small Mango (about 300 grams)
- 2 tsps black Sesame seeds
Kitchen utensils
Preparation steps
Trim both ends of lemongrass, peel away tough outer layer and cut stalk in half lengthwise.
Peel ginger root and cut into thin slices.
Rinse lime leaves, pat dry and gently tear to release flavor.
Mix lemongrass, ginger and lime leaves together with milk in a pot and bring to a boil. Remove from heat and let steep for 30 minutes.
Separate eggs. Beat yolks and sugar in a bowl until fluffy with a hand mixer.
Sift cornstarch over yolk mixture and stir to combine.
Pass ginger milk through a fine sieve into egg mixture and stir to combine.
Pour mixture back into pot and bring to a boil, stirring constantly, then remove from heat.
Soak gelatin in cold water until softened. Squeeze gelatin to remove excess liquid, then add to the ginger cream and stir to dissolve.
Pass ginger cream through a fine sieve into a bowl and let cool. Divide among 4 small molds (glasses or ramekins) and chill until set, at least 2 hours.
Peel mango, cut into slices around pit and puree with an immersion blender. Chill in refrigerator.
Dip bottom of molds briefly in hot water, then run a small knife around edges to loosen. Invert creams onto plates, garnish with mango puree and sesame seeds and serve.
