Combine
ginger and cream in a saucepan, heat to boiling. Remove from
heat and let cool for 15 minutes. Strain. Place egg yolks and
sugar in mixing bowl, mix using wire whisk. Slowly incorporate
into cooled cream. Pour mixture into brulee dishes or ramekins.
Create "bain marie" by placing filled brulee dishes in a deep
baking pan and adding 1 inch of water to the same pan.
2.
Bake in
preheated oven at 325 degrees F for 1 hour. Remove and refrigerate.
Prepare Warm Berry Compote per recipe, reserve. Sprinkle 1 tsp.
Sugar over each Ginger Crème Brulee. Glaze in top broiler or
with small torch. Top each with a generous amount of the Warm
Berry Compote and sweetened whipped cream. Garnish with toasted
almonds and mint sprigs.
