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Ginger Creams
Cook Time
35 Minutes
Ingredients
6
Servings
40
Coffee & Ginger Creams
Ingredients
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1 medium egg white
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1 teaspoon coffee essence
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1 tablespoons Ground Ginger
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350 gram (12 ounce) icing sugar
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75 gram (3 ounce) plain cooking chocolate
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Almond flakes for decoration (optional)
Key Products
Instructions
- 1 Place egg white and coffee essence into mixing bowl. Sieve Ginger and icing sugar together and stir into the egg white mixture until thoroughly combined working to form a stiff paste.
- 2 Shape paste on a surface dredged with icing sugar to form a long sausage shape measuring approx 2.5cm (1") diameter. Cut off 6cm (¼") pieces and shape slightly to make neat rounds, place on greaseproof paper and leave uncovered to dry for about 12 hours. Melt chocolate and dip ½ of each Ginger Cream into the chocolate.
- 3 Place on a cooling tray and decorate with almond flakes or nuts as desired and leave until the chocolate is set completely. Remove the sweets carefully and place in paper sweet cases.
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