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1
Preheat the oven to 300 degrees.
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2
Combine all spices and place in a mortar.
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3
Using the pestle, crush them.
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4
Set aside.
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5
In a medium sauce pot, combine the heavy cream, milk, and sugar.
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6
Bring to a scald.
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7
Pull from heat.
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8
Add the crushed spices and allow to infuse for about 10 minutes.
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9
Add the chopped chocolate.
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10
Stir until the chocolate has melted and the mixture is smooth.
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11
At this time mixture should be heated slightly, the tea added and infused for 10 minutes.
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12
After the infusing process, add a small amount of warm mixture the yolks and temper.
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13
Add entire yolk mixture back to the custard, stir.
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14
At this point the entire mixture should be passed through a chinois.
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15
Pour custard base into desired oven proof dishes.
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16
Fill aboout 2/3 full allowin room for the ginger cream.
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17
Bake in a water bath just until set.
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18
Allow the custard to sit at room temperature to cool for about 30 minutes.
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19
Chill.
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20
Combine heavy cream, milk, and sugar.
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21
Bring to a scald.
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22
Pull from the flame.
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23
Add ground ginger and allow to infuse for about 15 minutes.
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24
In the meantime, presoak a gelatin leaf in cool water.
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25
Pass milk mixture through a chinois.
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26
Add gelatin and stir until dissolved.
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27
Cool mixture in ice bath while stirring.
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28
Just before it sets, pour ginger cream over the top of the baked chocolate custard.
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29
The top should be smooth and just the white should be showing.
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30
Chill and allow the ginger cream to set.
