GINGER MOUSSE

Ginger Mousse image

Posted for the Zaar World Tour-Caribbean. From the "Best of International Cooking" cookbook. Note: cooking/preparation times include refrigeration time.

Provided by Bayhill

Categories Dessert

Time 3h45m

Yield 4 serving(s)

Number Of Ingredients 10

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Ingredients

1 (1/4 ounce) envelope unflavored gelatin (1 Tablespoon)
2 tablespoons cold water
1 cup half-and-half
2 eggs, separated
1/4 cup granulated sugar
2 -3 tablespoons crystallized ginger, finely chopped
2 tablespoons white rum
2 tablespoons granulated sugar
1/8 teaspoon salt
crystallized ginger, pieces (garnish)

Steps:

In a small bowl, soften gelatin in water, 3 to 5 minutes. Place bowl over hot water; stir until gelatin dissolves. Keep warm.
Pour half and half into a small saucepan. Stir constantly over low heat until almost boiling.
In the top of a double boiler, beat egg yolks until blended; beat in 1/4 cup sugar. Gradually stir in hot half and half; place over hot water. Stir constantly until warmed through.
Stir in dissolved gelatin and chopped ginger. Let stand 10 to 15 minutes. Stir in rum.
In a medium bowl, beat egg whites until stiff but not dry; stir in remaining 2 Tablespoons sugar and the salt. Carefully fold egg-yolk mixture into egg-white mixture.
Spoon mousse into a serving bowl or individual dessert dishes. Cover; refrigerate about 3 hours. To serve, decorate with crystallized ginger pieces.

Nutrition Facts : Calories 209.1, Fat 9.3, SaturatedFat 5.1, Cholesterol 115.4, Sodium 136.9, Carbohydrate 21.6, Sugar 18.9, Protein 6.4

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