Preparation:
In a small saucepan bring the cream, ginger and lemon zest just to a boil.
Remove pan from heat and let mixture stand, covered, 15 minutes.
In a bowl with an electric mixer beat yolks with sugar until mixture is
thick
and pale. Whisk the yolk into the cream and heat over moderately low heat,
whisking, until a candy thermometer registers 160°F. Remove the pan from the
heat. Strain sauce through a sieve. Discard the lemon zest and the ginger. |
