Ingredients for Ginger Mousse
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How to Make Ginger Mousse
- Sprinkle 1 teaspoon unflavored gelatin over 1/4 cup cold water in a small bowl; let stand 3-5 minutes to bloom.
- Place the bowl over a pan of simmering water (double boiler or bain-marie); stir until gelatin is completely dissolved. Keep warm.
- In a small saucepan, heat 1 cup heavy cream over medium-low heat, stirring constantly until it just begins to simmer.
- In the top of a double boiler or a heatproof bowl set over simmering water, whisk 4 large egg yolks until light and pale.
- Gradually whisk in 1/4 cup granulated sugar until fully incorporated.
- Slowly whisk in the hot heavy cream, whisking constantly until the mixture thickens slightly. This should be a custard-like consistency.
- Remove from heat and stir in the dissolved gelatin and 1/4 cup finely chopped fresh ginger.
- Let the mixture stand for 10-15 minutes to cool slightly.
- Stir in 2 tablespoons of dark rum (optional).
- In a clean, dry bowl, beat 4 large egg whites with an electric mixer until stiff peaks form.
- Gradually add 2 tablespoons granulated sugar and a pinch of salt to the egg whites; beat until glossy and stiff.
- Gently fold the egg yolk mixture into the egg white mixture in three additions, being careful not to deflate the egg whites.
- Spoon the mousse into individual serving glasses or a large bowl.
- Cover and refrigerate for at least 3 hours, or preferably overnight, to allow the mousse to set completely.
- Before serving, garnish with crystallized ginger pieces.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
75g
Fat
25g
Carbs
7g
