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1
Press mature fresh ginger through a fine grater or juicer to obtain 40 ml of juice. Strain through muslin to remove fibres. Divide the juice equally among four shallow bowls — 10 ml per bowl. The juice must be used at once; set the bowls on a flat, undisturbed surface.
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2
Combine the whole milk and sugar in a saucepan. Heat over a medium flame, stirring to dissolve the sugar. Remove from the heat when the milk reaches 70–75°C on an instant-read thermometer. Sight-check: the surface should steam steadily but not simmer; no bubbles breaking the surface.
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3
This is where the dish lives or dies. Working quickly, pour the milk into each bowl from a height of at least 20–25 cm in a single, unbroken stream, dividing it equally. The height cools the milk slightly as it falls and aerates the surface. The moment the milk contacts the ginger juice the enzyme gingenain begins denaturing the milk proteins. Do not stir, tilt, or move the bowls. The milk will appear liquid: this is correct.
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4
Leave the bowls completely undisturbed for 2–3 minutes. The curd is set when the surface no longer flows if the bowl is very gently nudged — it should tremble as a single, cohesive mass, not slosh. The texture is silken and just holds a spoon's impression.
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5
Serve at once, while still warm. The curd should be pale ivory, faintly glossy, and wobble like soft-set panna cotta. A clean ginger warmth rises from the bowl.