- 500g milk
- 200g gingerbread
- 250g egg yolks
- 200g sugar
- 2g four spice
- 8 leaves gelatine, soaked
- 500g cream, lightly whipped
gingerbread bavouris
peter Jackson
9th November 2011
gingerbread bavouris
Robo gingerbread to crumbs
Boil milk with the four spice.
Whisk egg yolk and sugar together.
Make...
Ingredients
Method
Robo gingerbread to crumbs
Boil milk with the four spice.
Whisk egg yolk and sugar together.
Make as you would for anglaise, add in gelatine and gingerbread, puree. Allow to cool.
Fold in whipped cream and pour into moulds
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