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OxfordPress.com

Ginger Mousse

This refrigerated dessert, is basically a creamy, ginger-scented custard, but I added a sprinkle of minced crystallized ginger on top to punch up the flavor.

For added excess, serve with delicate ginger and Chocolate Chip Ginger Crisps.

Makes 8 servings
4 tablespoons water
1 envelope (1 tablespoon) plain gelatin
1 cup whipping cream, plus 2 tablespoons
12-ounce can evaporated milk
6 egg yolks
9 tablespoons sugar, divided
1/4 cup finely minced fresh ginger
1/2 cup rum
5 egg whites
1/4 teaspoon salt
1/4 cup minced crystallized ginger

Dissolve the gelatin in the water in a small bowl and set aside.

Combine the cream and evaporated milk in an enameled or stainless steel saucepan, then heat until bubbles form around the edges. Remove from the heat.

Using a hand-held electric mixer and your largest mixing bowl, beat the egg yolks until well blended, then gradually add all but 1 tablespoon of the sugar, beating constantly. Continue to beat the mixture until it makes a ribbon as it falls from the beater.

Immediately begin adding the warm milk in a thin stream, beating continuously. Transfer the mixture to a saucepan and stir over low heat until it thickens enough to coat a spoon. Be patient and keep stirring. Don't let the custard boil or it will curdle. When thick, stir in the gelatin and the minced ginger. Pour the mixture into a large mixing bowl.

Warm the rum in a pan. Turn off the heat and ignite the rum (I like to use a long fireplace match for this, since the flame leaps). Gently shake the pan back and forth until the flame goes out. Let it cool for a minute or two and stir into the custard.

Let the custard cool (to speed up the process, set the mixing bowl in a larger bowl of cold water or cracked ice). Set aside.

In a separate bowl, beat the egg whites until frothy. Add the final tablespoon of sugar and the salt, and beat until the whites form stiff peaks. Gently fold the egg whites into the custard mixture and stir carefully until well mixed. Chill, covered, in serving dishes for at least 3 hours.

Serve with a sprinkle of minced crystallized ginger and Chocolate Chip Ginger Crisps.

(Recipe adapted from Ginger East to West by Bruce Cost (Aris).