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Fruit spa


A fruit salad on a smooth bath: mild, colorful and promiscuous…


Ginger and white chocolate custard

300 g ginger crème anglaise
50 g ginger
100 g white chocolate

Ginger crème anglaise

1 l milk
10 egg yolks
180 g sugar
50 g ginger

In a bowl mix egg yolks, sugar and enough milk to combine all the ingredients.
Bring the remaining milk and cream to boil with the ginger and pour over the egg yolks mixture stirring constantly.
Sieve and bring to low heat (without boiling) to cook the egg yolks and the custard stays at the back of a spoon.

Pour 300g of the ginger crème anglaise over the chopped white chocolate stirring until smooth.

Ginger tuile

Cut thin slices og ginger with the help of a mandoline.
Place the ginger slices over a silpat or parchment paper.
Sprinkle generously with icing sugar.
Bake at 140ºC until dry.


Passion fruit

In a very hot pan slightly roast the fruit (except passion fruit and pomegranate).

Serve while warm with the cold custard.
Decorate with the ginger tuile and mint leaves.


4 Responses to “Fruit spa”

  1. Y em 18 February, 2009

    Sounds and looks utterly delicious. That custard, especially!

  2. lisa (dandysugar) em 19 February, 2009

    Refreshing and beautiful. I love the combination of the fruit paired with the ginger and white chocolate custard. Sounds so delicious.

  3. Aran em 20 February, 2009

    so refreshing!

  4. Restaurant Reviewed » The Blogosphere: Obama Food, Frugal Delights, Italy’s Pride and More em 24 February, 2009

    [...] from the top: The Slow Cooked Egg from Chubby Hubby, The Carrot from Travellious, The Fruit Spa from Flagrante Delicia, Illustration from Kitchen Scraps, Brussels Sprouts from Chocolate & Zucchini, Prune and [...]

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