Ginger and Caramel Mousse Recipe

How to make it

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• 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.