Pineapple-Ginger Mousse
Ingredients
| 1 envelope unflavored gelatin | ||
| 1/4 cup cold water | ||
| 3 eggs separated | ||
| 1/4 cup sugar | ||
| juice of 1 lemon | ||
| Grated rind of 1 lemon | ||
| 1/2 tsp ground ginger | ||
| 1 cup crushed canned pineapple, in light syrup | ||
| 1/4 tsp salt | ||
| 1/4 cup light brown sugar | ||
| 1 cup heavy cream, whipped | ||
| 2 tbs finely chopped crystallized ginger |
This is a wonderful creamy dessert. It’s great with cake or pie or just on it’s own.
- Soften gelatin in cold water
- In top of double boiler combine egg yolks, sugar, lemon juice, lemon rind, ginger, pineapple (with liquid), and gelatin mixture.
- Cook over (not touching) simmering water, stirring about10 minutes or until smooth and slightly thickened.
- Cool
- Beat egg whites with salt until foamy and beginning to stiffen.
- Add brown sugar, 1 tbs at a time and beat until stiff and glossy.
- Carefully fold beaten egg whites and whipped cream into pineapple mixture.
- Then fold in the crystallized ginger.
- Pour into serving bowl and chill several hours before serving.
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