Ginger Mousse
Delight your taste buds with the creamy and aromatic elegance of Ginger Mousse, a dessert that blends the warmth of fresh ginger with the delicate texture of a rich mousse. This recipe transforms simple ingredients like heavy cream, egg whites, and a hint of vanilla into a sophisticated treat, infused with the bold, spicy essence of ginger steeped to perfection. Light and airy with the addition of whipped egg whites, this mousse is further elevated by a touch of gelatin for the perfect set. Ready in just 20 minutes of prep time, this no-bake dessert is ideal for entertaining or capping off a cozy dinner. Serve chilled and top with grated ginger, a drizzle of honey, or whipped cream for a stunning finish that will impress any palate. Perfect for those seeking unique ginger dessert recipes or light mousse ideas, this Ginger Mousse is a must-try culinary creation.
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Recipe Information
Ingredients
- 1 cup Heavy cream
- 2 inches Fresh ginger
- 0.25 cup Granulated sugar
- 1 teaspoon Gelatin powder
- 2 tablespoons Cold water
- 2 large Egg whites
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Peel and thinly slice the fresh ginger. Add it to a small saucepan with the heavy cream and bring to a simmer over medium-low heat. Stir occasionally to prevent the cream from scalding.
Once the cream begins to simmer, remove the saucepan from heat and let the ginger steep in the cream for 15 minutes to infuse its flavor. Strain the cream through a sieve to remove the ginger slices, then let the cream cool completely in the refrigerator.
In a small bowl, combine the gelatin powder with the cold water. Let it bloom for 5 minutes until it becomes spongy.
Gently heat the bloomed gelatin in the microwave or on the stovetop until it dissolves completely (about 10 seconds in the microwave). Set it aside to cool slightly.
Using a hand mixer or stand mixer, beat the chilled ginger-infused cream with the granulated sugar until soft peaks form. Slowly pour in the dissolved gelatin while continuing to beat the cream, mixing until stiff peaks form.
In a separate clean bowl, whip the egg whites until soft peaks form. Gradually add the powdered sugar and continue beating until glossy stiff peaks form.
Gently fold the whipped egg whites into the ginger cream mixture in three additions. Be careful not to deflate the mixture as you fold.
Add the vanilla extract and give the mousse a final gentle fold to combine evenly.
Spoon the mousse into serving glasses or ramekins. Cover and refrigerate for at least 2 hours to set.
Serve chilled, garnished with a sprinkle of grated ginger, a dollop of whipped cream, or a drizzle of honey, if desired.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 199 mg | 9% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 66.0 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 208 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
