Ginger cream for crunchy shortbread ;)

April 12, 2019

Ingredients


60 grams of rice flour
800 grams of soy or almond milk
10 grams of organic lemon peel
150 grams of agave syrup
5 grams of ginger water
5 grams of ginger powder

Method


Put the flour in a saucepan, add the agave syrup. Grate the rind of half a lemon and add the cloves with ginger. Mix very well and put on the fire.

While stirring, add soy milk (or almond) a little at a time, so that no lumps are formed.

When it starts to boil, lower the heat and continue to cook and stir for 10 minutes, then turn off.

Grate a piece of ginger root. Put the pulp obtained in a piece of clean cotton cloth and squeeze it firmly, so as to obtain ginger water.
Add 5 grams of ginger water to the cream and mix well.

Ph. Fischer Twins
Recipe: Ginger cream for crunchy shortbread ;)

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