Ginger and Caramel MousseFrom greekgirrrl 9 years ago
How to make it
- 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.
The Cookgreekgirrrl Huntington Village, NY
The Rating7 people
Oh my goodness - this looks do luscious and wonderful. I want some right now...will try soon. Thanks again!lunasea in Orlando loved it
I loved the picture too...Why don't we use as topping in tarts and pies??ahmed1 in Cairo loved it
May I have Two please.
Love ginger so much!trigger in loved it