Method

You must work quickly when pouring milk mixture into ginger juice. You have only 20 seconds to give it a stir then allow it to sit. If you over-stir or stir too late the milk will curdle.

Onto a flat tray place 6 x 120ml souffle dishes. Into a small pot place milk, cream and first measure palm sugar and bring to boiling point. Spoon a measured 2 and 1/2tsp of ginger juice into each soufflé dish. Pour hot milk mixture into each soufflé dish to fill and quickly stir to combine ginger juice with the milk mixture. Leave to sit for 30 min or till cold and set. At service: evenly sprinkle two teaspoons grated palm sugar onto each custard and, using a brulee torch, brulee till golden brown.

Serve with Zespri Green and Gold, Passionfruit and Mint Salad.

Fresh Ginger Juice

Yields approximately* 155ml

Place ginger into a food processor fitted with a metal blade and process to a puree. Tip puree into a clean piece of muslin and squeeze firmly to extract juice. Discard puree. Store juice in a well sealed jar in refrigerator for up to 5 days.

*The fresher the ginger the more juice you will obtain.