Caribbean Ginger Delight Mousse
Indulge in the tropical flavors of the Caribbean with this velvety Ginger Delight Mousse. Inspired by the rich culinary traditions of the region, this dessert combines the warm, spicy notes of ginger with creamy half-and-half for a light yet satisfying finish to any meal. The addition of white rum adds a spirited twist that pays homage to the vibrant island culture while crystallized ginger pieces provide a delightful textural contrast. Perfect for entertaining or a cozy night in, this mousse can be prepared ahead of time and served chilled, making it an elegant treat for any occasion.
4
Servings
113
Calories
9
Ingredients
Ingredients
Unflavored gelatin
1 (1/4 ounce) envelope (1 Tablespoon, softened in cold water)
Cold water
2 tablespoons (to soften gelatin)
Half-and-half
1 cup (heated until almost boiling)
Eggs
2 (separated into yolks and whites)
Granulated sugar
1/4 cup (for the base mixture)
Crystallized ginger
2-3 tablespoons (finely chopped for flavor)
White rum
2 tablespoons (for an extra flavor kick)
Salt
1/8 teaspoon (to enhance flavors)
Crystallized ginger pieces
as needed (for garnish)
Instructions
1
In a small bowl, combine the unflavored gelatin with the cold water and let soften for 3 to 5 minutes. Once softened, place the bowl over gently simmering water and stir until the gelatin has completely dissolved. Keep warm.
2
In a small saucepan, pour in the half-and-half. Heat over low, stirring constantly, until it is nearly boiling. Remove from heat.
3
In the top of a double boiler, vigorously beat the egg yolks until they are well blended. Gradually whisk in the 1/4 cup of granulated sugar. Slowly stir in the hot half-and-half mixture, then place over the simmering water. Continuously stir until the mixture is warmed through and slightly thickened.
4
Remove from heat and stir in the dissolved gelatin, followed by the chopped crystallized ginger. Let this mixture sit for 10 to 15 minutes to cool slightly. Afterward, stir in the white rum.
5
In a separate medium bowl, beat the egg whites until they form stiff peaks that are not dry. Carefully fold in the remaining 2 tablespoons of sugar and the salt. Gently fold the cooled egg-yolk mixture into the egg-white mixture until just combined.
6
Spoon the mousse into a serving bowl or individual dessert dishes. Cover and refrigerate for about 3 hours or until set.
7
When ready to serve, garnish with additional crystallized ginger pieces for an attractive presentation.
Nutrition Information
6.25g
Fat
10g
Carbs
2.5g
Protein
7.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Caribbean Ginger Delight Mousse?
It is a velvety tropical dessert that combines warm, spicy notes of ginger with creamy half-and-half and a touch of white rum.
How many servings does this recipe provide?
This recipe is designed to make 4 servings.
How long does the mousse need to chill before serving?
The mousse should be covered and refrigerated for approximately 3 hours or until it is set.
What are the primary flavor components of this mousse?
The main flavors are ginger (from crystallized ginger), half-and-half, and white rum.
Is there alcohol in the Caribbean Ginger Delight Mousse?
Yes, the recipe calls for 2 tablespoons of white rum for a spirited island-inspired twist.
How many calories are in one serving of this mousse?
There are approximately 113 calories per serving.
What kind of dairy is used in this recipe?
The recipe uses 1 cup of half-and-half, heated until almost boiling.
Can I make this dessert in advance?
Yes, it is an elegant treat that can be prepared ahead of time and served chilled.
How many eggs are needed for the recipe?
The recipe requires 2 eggs, which must be separated into yolks and whites.
How should the gelatin be prepared?
Soften 1 envelope of unflavored gelatin in 2 tablespoons of cold water for 3 to 5 minutes, then dissolve it over simmering water.
What is the fat content per serving?
Each serving contains 6.25g of fat.
How much sugar is in a single serving?
The mousse contains 7.5g of sugar per serving.
What is the carbohydrate count for this dessert?
Each serving contains 10g of carbohydrates.
Does this mousse provide any protein?
Yes, there is 2.5g of protein per serving.
What is the purpose of the salt in the recipe?
A 1/8 teaspoon of salt is added to enhance the overall flavors of the mousse.
How do I handle the egg whites?
Beat the egg whites until they form stiff peaks, then carefully fold in the remaining sugar and salt.
How is the crystallized ginger used in the recipe?
Finely chopped crystallized ginger is stirred into the base mixture for flavor, and extra pieces are used as a garnish.
What is the texture of this mousse?
It has a velvety and light texture, contrasted by small pieces of crystallized ginger.
What should I use to garnish the dessert?
The recipe suggests garnishing with additional crystallized ginger pieces for an attractive presentation.
How do I combine the yolk mixture and the white mixture?
Gently fold the cooled egg-yolk mixture into the stiffly beaten egg-white mixture until just combined to maintain the light texture.
At what temperature should the half-and-half be heated?
Heat it over low heat, stirring constantly, until it is nearly boiling.
How do I prepare the egg yolks?
Beat the yolks in a double boiler until well blended, then gradually whisk in 1/4 cup of granulated sugar and the hot half-and-half.
How much gelatin is used?
One 1/4 ounce envelope of unflavored gelatin is used.
Is there any fiber in this dessert?
The nutritional information indicates that there is no fiber in this recipe.
What is the total number of ingredients needed?
There are 9 ingredients in total for this recipe.
What are the tags associated with this recipe?
Tags include mousse, dessert, ginger, caribbean, chocolate, holiday, rum, chilled dessert, and elegant dessert.
In what category does this recipe fall?
This recipe is categorized as a Dessert.
Can I serve this immediately after mixing?
No, it needs to be refrigerated for about 3 hours to allow the gelatin to set the mousse.
What type of sugar is required?
The recipe calls for granulated sugar, divided between the base mixture and the egg whites.
Should the gelatin be warm or cold when added?
The gelatin should be dissolved over simmering water and kept warm until it is stirred into the saucepan mixture.