Ginger Dessert Sauce Recipe

Submitted By: Jennifer from Chicago.

Ginger Dessert Sauce Notes

This sauce was used in the dessert plate, to compliment Japanese Green Tea Cakes and Star Anise Ice Cream for our "Stir It Up in Chicago" event at Kendall College, entitled "A Spicy Asian Journey," in August 2005.

This quick and delicious sauce is very versatile.

Serves / Yields

2 cups

Preparation Instructions

Mix the cream, ginger, zest, and coriander in a small saucepan. Bring it to the boiling point on the stove, then cover and remove from heat. Let stand 15 minutes to infuse flavor.

In a mixer, beat the yolks and sugar until it is thick and pale, 2-3 minutes.

Temper the yolks with the warm cream mixture. Slowly whisk them together, being careful that the cream isn't hot enough to cook the eggs.

Heat the mixture over medium-low heat until it starts to thicken and coats the back of a wooden spoon. Do not let it boil. Remove from heat and stir in vanilla extract. Strain sauce through a fine sieve to remove the ginger, zest, and coriander.

This sauce can be used warm or chilled. It will thicken up more as it cools.

Helpful Hints

The recipes for Japanese Green Tea Cakes and Star Anise Ice Cream are also listed on this site.

Quick Shopping List

Lemon Peel Zest
In a glass jar
In a 1/2 cup jar, net wt. 2 oz.
Coriander Seeds, Moroccan, Whole Or Ground
Whole Seeds, in a glass jar
1/2 cup shaker jar, net wt. 1.5 oz.
Madagascar "Bourbon Islands" Pure Single-Strength Vanilla Extract
Pure Extract
4 fluid oz.

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