Ingredients
-
1
-
2
-
1
-
2
-
1/4
-
2 - 3
-
2
-
2
-
1/8
-
-
-
-
-
-
Directions
Ginger Mousse,Posted for the Zaar World Tour-Caribbean. From the “Best of International Cooking” cookbook. Note: cooking/preparation times include refrigeration time.,This is a bit of work but well worth it. Delicious, refreshing and very light. I subbed a teaspoon of rum extract for the rum. Will be making this again!,This is a bit of work but well worth it. Delicious, refreshing and very light. I subbed a teaspoon of rum extract for the rum. Will be making this again!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Small Bowl, Soften Gelatin in Water, 3 to 5 Minutes. Place Bowl Over Hot Water; Stir Until Gelatin Dissolves. Keep Warm. |
|
2
Done
|
Pour Half and Half Into a Small Saucepan. Stir Constantly Over Low Heat Until Almost Boiling. |
|
3
Done
|
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. |
|
4
Done
|
Stir in Dissolved Gelatin and Chopped Ginger. Let Stand 10 to 15 Minutes. Stir in Rum. |
|
5
Done
|
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. |
|
6
Done
|
Spoon Mousse Into a Serving Bowl or Individual Dessert Dishes. Cover; Refrigerate About 3 Hours. to Serve, Decorate With Crystallized Ginger Pieces. |
