This recipe follows a traditional preparation, with the exception of using ginger jam. This ingredient can usually be found in Asian food shops. If not, substitute with finely chopped candied ginger.
Serving: Serves: 6
Total Time: 26 minutes
INGREDIENTS:
EGGS 1
Yogurt 1/3 cup/ 75 ml
1 tablespoon Ginger JAM
Dry red WINE 1/2 cup/ 120 ml
Port 1/3 cup/ 75 ml
SUGAR 1/2 cup/ 120 g
Gelatin sheets 2
Heavy CREAM 1/2 cup/ 120 ml
DIRECTIONS:
*SEPARATE* the eggs. Using a wooden spoon, mix together the egg yolks, yogurt and ginger jam. Refrigerate. In a saucepan bring the red wine to a boil with the port and sugar. Let boil for 4 minutes. Remove from the heat and allow to cool for 5 minutes.
*SOFTEN* the gelatin sheets in cold water. When they are soft, whisk together with the warm wine. Allow to cool at room temperature. Combine the two mixtures and refrigerate until needed. Whip the cream. Fold the whipped cream into the ginger mixture. Beat the egg whites until frothy. Fold these into the ginger mixture. Distribute into ramekins or individual bowls and chill for 6 hours.
