Summary

Ingredients

• 80 g iner, candied and pickled
• 20 ml ginger syrup
• 3 egg (s)
• 120 g suar
• 200 ml milk
• 4 sheets gelatin
• 300 ml sweet cream
• 80 ml rum, brown
• 20 g chocolate

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Instructions

1. It is best to candy the ginger yourself over several days. So you can cut it into the required small cubes of approx. 2 millimeters and receive the ginger syrup as a by-product at the same time. Purchased ginger may have to be cut into small pieces.
2. Mix the ginger syrup with the rum, heat, light and let burn out. This gives the dessert a very fine, rum aroma. Let cool down. If you like it a little stronger or want to save rum, you can also omit the flambéing and mix in some rum directly.
3. Separate the eggs and stir the yolks with half of the sugar until frothy. Bring the milk to the boil and slowly stir it into the sugar-egg mixture. Carefully heat the whole thing again in a water bath until the liquid begins to thicken. Stir constantly! The egg yolks must not stagnate.
4. Squeeze out the previously soaked gelatine and dissolve it in the hot mixture. Stir in most of the ginger cubes and the syruped rum. Let cool in the refrigerator until the liquid starts to gel. First whip the cream with the remaining sugar and then the egg whites until stiff and fold in one after the other. Fill into glasses and let set in the refrigerator for about three hours.
5. Before serving, garnish with the remaining diced ginger and chopped chocolate or chocolate rolls.