This is without a doubt the most luxuriant dessert I've ever had.

I found this dessert in 1999 in Praque while I was visting my “Freakin' Foreigner” brother Uwe. He took me to the Circle Line restaurant and the waitress talked me into trying the soup. Here's how I described it in my travelogue: “All this, it turned out, was but a prelude to the dessert; ginger-cream soup with a ribbon of chocolate syrup and quartered strawberries. Lions and tigers and bears- oh my! I have never tasted anything like it. Crisp, clean, sweet, lightly creamy, a touch of tartness and full of ginger perfume. I have rarely been so disappointed to see the bottom of a soup bowl in my life. My latest cooking mission has been found- re-creation of the perfect ginger soup. A worthy challenge on a par with the great quests from Greek mythology.” Yes yes, a bit hyperbolic, but I still remember that first taste. The next afternoon I was talking about my quest with Uwe and he thought that the concierge at the hotel he managed at the time (I think it was a Hilton) could get the recipe from the restaurant. She called, and after about 15 minutes of discussion and a strict promise that I would not use it in a restaurant in Prague, she got it. Her written notes are below.

I've made it once since and it was just as good. It kind of demands a really fancy dinner party and I haven't had an occasion since. Soon, hopefully.

• 5 Egg Yokes
• 2.7 oz. Sugar
  • Whisk until foamy
• 1 pint Heavy Cream
  • Add some, mix, then mix in the rest
• 4 Limes, zested
  • Add
• 2 TBSP grated Ginger
  • Add
  • Let refrigerate 1 day

Served with swirl of chocolate sauce and a couple of fresh berries in the center.

If you're worried about salmonella, use pasteurized egg yokes.