How to make it

  • ***MOUSSE*****
  • Whisk first 3 ingredients in medium metal bowl. Set bowl over saucepan of simmering water ( do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 170, about 3 minutes. Remove bowl from over water. Add ginger and vanilla. Transfer mixture to processor and pureee until fluffy, about 5 minutes. Pour puree into large bowl. Refrigerate until cool, about 20 minutes.
  • Beat cream in another large bowl until stiff peaks form. Fold into egg mixture. Cover and freeze overnight.
  • ***SAUCE***
  • Combine forst 5 ingedients in heavy medium saucepan. Stri over medium heat until sugar dissolves and butter melts. Increase heat to high and boil until sauce thinly coats the back of spoon, stirring occasionally, about 4 minutes. Cool slightly
  • Spoon frozen mousse into 8 margarita glasses. Drizzle some warm sauce over each. Top with peaches and almonds.

People Who Like This Dish 2
Reviews & Comments 4

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    " It was excellent "
    annieamie ate it and said...
    Ohhh you really have something here with this recipe! This sounds really great! Thanks so much for posting here for all of us!
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  • auntybea 10 years ago
    Another HIGH 5 my dear!!
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    " It was excellent "
    juliecake ate it and said...
    This sounds utterly fabulous! Wow! A high 5 it certainly deserves........!!
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    " It was good "
    yexalen ate it and said...
    Sounds delicious! I just submitted a sundae recipe too lol.... a lot different though :D
    Was this review helpful? Yes Flag

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