Start of Spring · Tea break · Balanced
Ginger milk curd with fresh strawberries
Hot milk sets on fresh ginger juice into a silky, warming curd, with a few in-season strawberries on the side.
- 15 min
- Serves 2
- Boil
- Medium
WarmingWarms & dispels coldNourishes & moistens
Why it suits you: Balanced types simply follow the season. Early spring swings between mild and chilly; pungent, warm ginger helps yang rise and chases off the cold, milk and a little sugar add gentle sweetness, and seasonal strawberries keep it fresh rather than heating.
Method
Prep 10 min · Cook 5 min- 1Grate the old ginger, skin on, and press it through a sieve or muslin to get about 2 tbsp juice. Divide it between two bowls.
- 2Heat the milk and sugar over medium-low heat, stirring, until small bubbles form at the edge (about 70–75°C). Do not let it boil.
- 3The ginger juice settles, so stir it just before pouring. Pour the hot milk into each bowl in one go from a little height, then do not stir.
- 4Cover and leave for 5–10 minutes until set. Hull and halve the strawberries and serve alongside.
Cautions
- Not suitable if you are allergic to milk or lactose intolerant — have a warm ginger and red date tea instead.
Chef's tips
- Use old ginger and whole fresh milk, and squeeze the juice just before using. Milk that is too hot or too cool will not set.
The TCM view
Old ginger is pungent and warm; it dispels cold, warms the middle and goes with spring's rising yang. Milk is sweet and neutral and moistens, softening ginger's dryness. A little sugar follows the spring advice of 'less sour, more sweet' to protect digestion, and sweet-sour, cool strawberries balance the warmth.
