SOFT SWEET WITH CHOCOLATE AND GINGER CREAM

Mix the eggs with the sugar and add this mixture.

Grease and sugar the single-portion moulds, divide the dough into them and cook in the steam oven at 100°C for 7/8 minutes.

FOR THE GINGER CREAM:

Boil the milk with the ginger 

Separately mix the sugar and the yolks. Pour the boiling milk over it a little at a time and cook the cream at 82°C ( rose cooking ).

When the cream is ready, cooked, add the rest of the cold cream to stop the cooking and pass through a fine sieve.

Spread the cream on the base of the plate and place the chocolate dessert on top.

Bon Appetit!

COOKING TOOLS:

• Bastardella for bain-marie  https://www.pentoleprofessionali.it/it/altre-tipologie/bastardelle
• stainless steel saucepan  http://www.pentoleprofessionali.it/casserole-high-in-stainless-steel-for-induction-with-handle-tubular-stainless-with-spout- to-right-and-left-27063
• low saucepan stainless steel  http://www.pentoleprofessionali.it/low-casserole-in-stainless-steel-for-induction-with-handle-tubular-inox-22224