Zutaten für Frozen Ginger Cream
- Almond Cookies
- ¼ cup melted unsalted butter
- 4 large egg yolks
- 1 cup granulated sugar
- 4 large egg whites
- 1 cup cold heavy cream
- 2 tablespoons Grand Marnier
- ½ cup finely chopped crystallized ginger
- 1 ½ cups finely crushed gingersnap cookies
- 2 tablespoons ginger liqueur
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Frozen Ginger Cream? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Frozen Ginger Cream
- **Make the crust:** Combine 1 ½ cups finely crushed gingersnap cookies with ¼ cup melted unsalted butter. Reserve a small amount of crumbs for garnish.
- Press the remaining crumb mixture firmly into the bottom and up the sides of a 9-inch springform pan.
- Chill the crust in the refrigerator while you prepare the filling.
- **Make the filling:** In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk together 4 large egg yolks and ¾ cup granulated sugar until thick and pale yellow (about 5-7 minutes). Do not let the bottom of the bowl touch the water.
- Remove from heat and transfer the mixture to a large bowl. Beat with an electric mixer for 1 minute.
- In a clean, dry bowl, beat 4 large egg whites until soft peaks form. Gradually add ¼ cup granulated sugar, beating until stiff, glossy peaks form.
- In another clean bowl, beat 1 cup cold heavy cream with an electric mixer until stiff peaks form.
- Gently fold in 2 tablespoons of ginger liqueur (or your preferred liqueur, or omit) into the whipped cream.
- Gently fold the whipped cream mixture into the egg whites, then gently fold the egg white mixture into the egg yolk mixture. Be careful not to deflate the mixture.
- Spoon half of the filling into the chilled crust. Top with ½ cup finely chopped crystallized ginger. Repeat layers.
- Sprinkle the top with the reserved cookie crumbs.
- Cover the springform pan and freeze for at least 4 hours, or up to one week, until solid.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
100g
Fat
48g
Carbs
8g
