Cantonese · Dessert
Geung Jup Jong Nai (Ginger Milk Curd)
- Easy
- 10 min
- roughly 1 of 4 for cost
- Vegetarian
Leads with aromatics blooming from the first bite, a silken, spoon-slow texture.
Ingredients
- 600 ml whole milk, at least 3.5 percent fat
- 200 g old fibrous ginger, to yield 90 ml juice
- 45 g caster sugar
The skills inside
Steaming: basket, leaf and lid
Allergen screen
Found: dairy
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Grate the ginger finely and squeeze it through a cloth for 90 ml of juice, then divide 15 ml into each of six bowls and leave them to stand while you heat the milk.
- Heat the milk with the sugar, stirring, to 75C (167F): the surface should shiver and steam but never carry a bubble. Take it off and let it fall to 70C (158F).
- Stir the settled white sediment back up through the juice in each bowl, then pour the milk in from about 20 cm above in one steady stream so it slams into the juice and mixes itself. Do not stir afterwards.
- Leave the bowls undisturbed for 10 minutes: the curd is set when you can tilt one to 45 degrees and the surface holds, taking a spoon like a soft panna cotta. 10 min
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Steaming: basket, leaf and lid 130 recipes
- Steam was running before the food went in: the water at a rolling boil and vapour coming steadily through the basket, rather than the whole thing warming up together.
- Nothing touches the water at any point: the food sits clear of it throughout, and the level neither drops enough to boil dry nor rises enough to wet it.
- The lid stayed on. Every lift costs the chamber its heat, and the number of lifts should be as close to none as the dish allows.
- Lifted out, the surface is glossy and plump with its colour heightened rather than dulled: greens brighter than they went in, not olive.
- Cooked through with the shape intact: it yields at the centre without having slumped or split, and there is no more than a spoonful of clean condensate beneath it.
Where it goes wrong The lid was loose or dripping and the condensate fell back onto the food, so it arrives waterlogged and pale with its seasoning washed down into the bottom of the dish.
At the Table
- The Pour
- Sauternes
- Also Right
- Demi-sec Champagne
- From the Taps
- Belgian tripel
- Zero-Proof
- Jasmine tea
The sweetness rule is absolute: the pour must be sweeter than the plate, and acid keeps it from cloying.
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