1 pound Granulated sugar
2 1/2 fluid ounces Water
1/2 teaspoon Lemon juice
6 ounces Fresh ginger, peeled and chopped
12 fluid ounces Heavy cream
2 ounces Unsalted butter
Yield: 2 pints
1. Bring the sugar, water and lemon juice to a boil in a small saucepan.
2. Cook over medium heat until the syrup turns a golden amber color. Add the ginger.
3. Remove the saucepan from the heat and slowly add the cream.
4. Return the pan to the heat and cook for 2 to 3 more minutes.
5. Add the butter and stir to melt. Serve the sauce warm.
Yield: 2 pints
2 1/2 fluid ounces Water
1/2 teaspoon Lemon juice
6 ounces Fresh ginger, peeled and chopped
12 fluid ounces Heavy cream
2 ounces Unsalted butter
Yield: 2 pints
1. Bring the sugar, water and lemon juice to a boil in a small saucepan.
2. Cook over medium heat until the syrup turns a golden amber color. Add the ginger.
3. Remove the saucepan from the heat and slowly add the cream.
4. Return the pan to the heat and cook for 2 to 3 more minutes.
5. Add the butter and stir to melt. Serve the sauce warm.
Yield: 2 pints
Last edited by a moderator: