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Ginger Mousse

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Ingredients

Adjust Servings:
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)

Nutritional information

209.1
Calories
84 g
Calories From Fat
9.3 g
Total Fat
5.1 g
Saturated Fat
115.4 mg
Cholesterol
136.9 mg
Sodium
21.6g
Carbs
0 g
Dietary Fiber
18.9 g
Sugars
6.4 g
Protein
120 g
Serving Size

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Ginger Mousse

Features:
    Cuisine:

    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!

    • 245 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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!


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    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.

    Avatar Of Dylan Hamilton

    Dylan Hamilton

    Cocktail creator crafting unique and flavorful drinks that delight the senses.

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