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Rum-Ginger Mousse Recipe
|Sugar||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Egg yolks||3 , beaten|
|Whipping cream||1 Cup (16 tbs)|
|Blue curacao liqueur||3 Tablespoon|
|Chopped crystallized ginger||3 Tablespoon|
|Light rum||3 Tablespoon|
Serving size: Complete recipe
Calories 2000 Calories from Fat 908
% Daily Value*
Total Fat 101 g155.1%
Saturated Fat 62.6 g313%
Trans Fat 0 g
Cholesterol 914.9 mg
Sodium 401.6 mg16.7%
Total Carbohydrates 188 g62.7%
Dietary Fiber 0 g
Sugars 186.4 g
Protein 39 g77.1%
Vitamin A 18.7% Vitamin C 33.1%
Calcium 63.1% Iron 60.2%
*Based on a 2000 Calorie diet
Combine milk and egg yolks.
Stir into saucepan; cook and stir till gelatin and sugar are dissolved.
Remove from heat.
Cover surface with clear plastic wrap.
Chill about 2 hours or till mixture is the consistency of corn syrup, stirring several times.
Remove gelatin mixture from refrigerator (mixture will continue to set).
Immediately begin beating egg whites till stiff peaks form (tips stand straight).
Beat whipping cream till soft peaks form.
When gelatin mixture is partially set (the consistency of unbeaten egg whites), fold in the beaten egg whites and whipped cream.
Divide the mixture in half.
Stir the curagao into half of the mixture; spoon into a glass bowl or six goblets.
Chill till nearly set (15 to 20 minutes).
Stir the chopped ginger and rum into the remaining mixture.
Leave at room temperature till curacao mixture is set.
Spoon the rum mixture atop the curacao mixture.
Cover; chill till firm.
Garnish with ginger, if desired.