

Hello again Lindsey. I'm taking your advice to another lady on rhubarb brulee for Easter. My questions. Which type of ginger - the knobbly kind, the sugar coated or the one in the jar with juice?
Also can I just put the sugar on top and leave in the fridge overnight. I don't have a blow torch sand I'm nervous about putting under the grill in fancy glass containers.
Thanks. Eileen
Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page
Copyright 2001-2021 All Rights Reserved Delia Online
Hello Eileen,
It’s the stem ginger in the syrup.
For the topping, it’s not a brûlée if you don’t caramelise the sugar. I think it would be better to change the dish and go with the grill rather than use your fancy dishes.
You could serve it into fancy dishes or plates at the table.
Best wishes
Lindsey