Ginger Mousse

READY IN: 3hrs 45mins
Recipe by Bayhill

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

Top Review by Outta Here

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!

Ingredients Nutrition


  1. In a small bowl, soften gelatin in water, 3 to 5 minutes. Place bowl over hot water; stir until gelatin dissolves. Keep warm.
  2. Pour half and half into a small saucepan. Stir constantly over low heat until almost boiling.
  3. 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. Stir in dissolved gelatin and chopped ginger. Let stand 10 to 15 minutes. Stir in rum.
  5. 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. Spoon mousse into a serving bowl or individual dessert dishes. Cover; refrigerate about 3 hours. To serve, decorate with crystallized ginger pieces.

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