I tried my hand at Ginger Cream this week, drawn in by the promise of a vintage dessert that might pair well with a good brandy. I found the process surprisingly straightforward, despite the peculiar ingredients like isinglass and preserved ginger. The isinglass, a gelatin derived from fish bladders, was a novelty to source but worked beautifully as a setting agent. I was delighted by the subtle heat from the ginger, which lingered pleasantly on the palate without overpowering the sweetness. This dessert would be a hit with a comfort-seeker looking for a nostalgic treat. The key to success is not to rush the thickening process. The result is a smooth, velvety cream that sets firmly, perfect for a chilled dessert after a hearty meal. I served it in a cut-glass bowl, garnished with thin slices of preserved ginger, and it was a delightful end to the evening. I would not make this dish in a hurry, but for a special occasion, it is well worth the effort.