2 envelopes of unflavored gelatin, colorless (24 g)
1 1/2 cups of water (360 ml)
3 cups of fresh heavy cream (720 ml)
2 cups of sugar (360 g)
5 eggs
2 tablespoons of grated ginger
2 envelopes of unflavored gelatin, colorless (24 g)
1 1/2 cups of water (360 ml)
3 cups of fresh heavy cream (720 ml)
2 cups of sugar (360 g)
5 eggs
2 tablespoons of grated ginger
In a small heatproof bowl, sprinkle the gelatin over 1/2 cup of water and let it hydrate for 5 minutes
Place it in the microwave or on the stovetop to dissolve the gelatin. Reserve
In an electric mixer, whip the heavy cream until it forms stiff peaks. Reserve
In an electric mixer, beat the eggs until they increase in volume and double in size (approximately 15 minutes)
While beating the eggs, prepare a syrup: combine the sugar and remaining water in a medium saucepan and place it on medium heat
Stir until the sugar dissolves, then stop stirring and let the mixture reach the thread stage (test by lifting some of the syrup with a spoon; if it forms a thin, curly thread, the syrup has reached the desired consistency)
Squeeze the grated ginger over a fine-mesh sieve to extract its juice
Add this juice to the beaten eggs and mix
With the electric mixer still running, gradually add the dissolved gelatin and hot syrup, beating continuously until the mixture is warm
Combine this mixture with the whipped cream and stir gently until it's smooth
Pour the mixture into a 7.5 cm x 11 cm x 28 cm English-style angel food cake pan, cover with plastic wrap, and freeze until firm (approximately 6 hours)
Unmold and serve cut into slices.
