Recipe

Ginger And Caramel Mousse Recipe

Add Step-by-Step Photos	Greekgirrrl / All my dishes 1 year, 9 months ago Too good to be true! A friend of mine gave me this recipe. I love it! Prep:20m Cook:20m Servings:5	Greekgirrrl
	rich creamy dreamy sumptuous

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Ingredients

6 egg yolks

pinch of salt

1 packet unflavored gelatin

3/4 cup water, divided

1 cup sugar

1 tsp ginger (1/2 tsp more if you really like ginger)

2 cups heavy cream

Directions

In the bowl of a stand mixer, whisk the egg yolks and the salt. In a small bowl, sprinkle the gelatin over 1/4 cup water, and let it sit while you make the caramel.

Combine the sugar, ginger and 1/4cup water in a heavy saucepan. Cover and bring to a rapid boil over medium high heat (prevents crystallization of the sugar on the side of the pan).

Once boiling, uncover and cook the sugar until deep golden brown. Turn off the heat and carefully pour 1/4 cup water into the hot caramel.

The syrup will bubble and spurt, so stand back.

Make sure the water incorporates fully to the syrup.

Return to the heat if you get caramel bits and stir until it is one smooth liquid.

Pour the caramel slowly and into a steady stream into the egg yolks with the machine running on medium high.

Melt the gelatin in the microwave for 10 seconds or into the (now empty) saucepan until dissolved.

Add it to the yolk mixture and continue to whisk on medium high until it triples in volume and cools to room temperature.

In a separate bowl, whip the heavy cream to soft peaks.

Add it to the mousse base and fold the two gently together.

Divide the mousse into cups, ramequins, dishes, etc...and let it set, covered in the refrigerator for at least 2 hours.

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