1 rounded tsp ground ginger
1 heaped tbsp icing sugar
30g/1oz preserved stem ginger, chopped into small pieces
陆 vanilla pod, split in half lengthways, seeds scraped with a sharp knife
125g/4oz dark chocolate (70 per cent cocoa solids), broken into pieces
150ml/5fl oz double cream
2 free-range egg yolks
100ml/3陆fl oz milk