To make this recipe it would be perfect if we had a kitchen thermometer and thus to be able to adjust the temperatures of the syrup, but it is also possible to do it although the cooking point will be less precise.
We will begin peeling the ginger root with a mandolin, then we cut it into very thin slices or small dice. We put a pot on the fire with plenty of water, enough to cover the ginger and bring to a boil.
Once it boils we keep cooking for 10 minutes over medium heatWhen time passes, drain the ginger in a colander and repeat this same operation again.
In another pot, mix the 500 grams of water from the recipe with the 400 grams of sugar, add the pinch of salt, and the drained ginger and we cook until the temperature reaches 106 degrees Celsius. We remove from the fire. If we do not have a thermometer, we will cook the preparation for half an hour over low-medium heat.
Once the time has passed, we drain the confit ginger just when cooking is finished, in a plate where we have white sugar, shake off the excess sugar, for later let the ginger cubes dry on a tray lined with greaseproof paper for eight hours or on top of a grid.
With what to accompany the candied ginger
When you have done the candied ginger many will be the ideas where you can use it in your desserts. Taste it as candy with a piece of dark chocolate or add it to cakes, cookies or ice cream. This ginger keeps for four months well stored in an airtight jar at room temperature. Ah! And the leftover syrup, do not throw it away, it will serve to sweeten and flavor infusions.
Directly to the Palate | Cream and ginger bundt cake. Recipe Directly to the Palate | Pear and ginger tarte tatin. Prescription