Ginger Flan with Fresh Seasonal Fruits

Finely grate the ginger, stir well with honey, cream, milk and cornstarch (maize starch) and let it bubble up while stirring continuously. Beat the yolks with the juice of one lemon until creamy and fold in. Soak the gelatine leaves in cold water, squeeze out and stir into the warm mixture. Fill the quantity into suitable flan molds and set in the refrigerator for about 4 hours. Before serving, place the ramekins briefly in a warm water bath and turn the flans out onto plates. (If necessary, use a sharp kitchen knife to loosen them from the ramekins.) Fresh seasonal berries are used for both the fruit layer and the decoration around the flan. Finely mash some of the fruit in a hand mixer, press through a fine sieve and distribute evenly by the spoonful around the flans on the plates. Marinate the remaining fruit in a little sugar syrup and distribute evenly around the flans decoratively. Dust with a little powdered sugar, garnish with lemon balm leaves and lemon slices and bring to the table.

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