ginger milk pudding
1 min readCourtesy of an enzyme in ginger called zingibain(what a fantastic name), a mixture ofjust milk and ginger magically transforms into a set pudding. Look for ‘old’ fibrous ginger that pro-duces plenty of white starch when juiced. Be warned: the innocent appearance of this pudding belies its intensely fiery flavour.
Serves 6-7cm piece old, fibrous ginger, peeled 250ml full-fat milk 2 tsp granulated sugar 1 Use a fine grater, food processor or blender to process the ginger into a rough pulp. Use the back of a spoon to squeeze the juice from the pulp through a fine-meshed sieve until you have collected 4 teaspoons of juice. Divide the juice between two 200ml bowls(teacups also work well). Leave for a few minutes, then tilt the bowl slightly to check that a layer of white starch has settled in the bot-tom. If there is no starch, the milk won’t coagulate.
2 Warm the milk and sugar in a small saucepan over a low heat, stirring gently until it just starts to release steam. The milk should feel hot to the touch, but not too hot to dip your finger into. If you have a thermometer, the milk is ready when it reaches 80C/176F. Stir the ginger juice to evenly distribute the starch before pouring in the milk from a height of about 20cm, in one continuous stream-don’t be tempted to stir. Leave to set for 5 minutes at room temperature, then eat warm or enjoy chilled.
