Ginger Cream

Ingredients

• 1 stalk lemongrass
• 10 g ginger (1 piece)
• 2 unpeeled lime leaves
• 500 ml milk (1.5% fat)
• 4 egg yolks
• 50 g cane sugar
• 20 g cornstarch (1 tbsp)
• 4 sheets white gelatin
• 300 g small mango (1 small mango)
• 2 tsp black sesame

Instructions

1. 1.

   Wash the lemongrass and split it lengthwise with a knife.

2. 2.

   Peel the ginger and slice it thinly.

3. 3.

   Rinse the lime leaves and tear them slightly to release aroma.

4. 4.

   Combine all ingredients with milk in a pot and bring to a boil. Remove from heat and let steep for 30 minutes.

5. 5.

   Separate the eggs; reserve whites for another use. Beat yolks and cane sugar until frothy with a hand mixer.

6. 6.

   Sift cornstarch through a tea strainer into the mixture and stir.

7. 7.

   Add the ginger‑milk infusion through a fine sieve, stirring again.

8. 8.

   Return the mixture to the pot, simmer briefly while stirring continuously, then remove from heat.

9. 9.

   Soak gelatin sheets in cold water, squeeze out excess liquid, and fold into warm ginger cream while whisking.

10. 10.

    Strain the cream through a fine sieve into a bowl, cool, then pour into 4 molds or glasses and chill for at least 2 hours.

11. 11.

    Peel the mango, cut flesh into slices, remove pit, and blend with an immersion blender until smooth. Chill as well.

12. 12.

    Briefly dip molds in hot water, run a sharp knife along edges, and release the ginger creams onto plates. Garnish with mango puree and sesame seeds before serving.