Jiang Zhuang Nai - Ginger Milk Curd
Three ingredients and no setting agent: fresh ginger juice makes warm milk set on its own. When it works the spoon stands up - and that hangs on the temperature to within two degrees.
- 20 minutes
- 4 servings
- Dessert
- vegetarian
- gluten-free
- nut-free
Ingredients
- 800 g Milk (whole milk - it works less well with low-fat)
- 80 g Ginger (fresh, finely grated and pressed - never powdered)
- 40 g Sugar
Instructions
- Grate the ginger very finely and press out the juice through a cloth. You need about a tablespoon of juice per serving.
- Put a tablespoon of ginger juice into each of four bowls and stir briefly - the starch settles otherwise.
- Warm the milk with the sugar to just below boiling, then let it cool to 70 to 75 degrees. Without a thermometer: wait two minutes until the steam subsides.
- Pour the warm milk swiftly and from a little height into the bowls so it mixes with the juice. After that do not stir and do not move them.
- Leave for ten minutes. The curd is ready when a spoon laid on it no longer sinks.
- Eat warm.
Ein Enzym statt Gelatine
Fresh ginger contains zingibain, an enzyme that splits milk protein - much like rennet in cheesemaking. Below 60 degrees it works too slowly, above 80 it is destroyed itself. That is why the dessert only succeeds in a narrow window, and why powdered ginger never works.
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