Ginger Mousse

Posted for the zaar world tour-caribbean. from the best of international cooking" cookbook. Note: cooking/preparation times include refrigeration time."

Steps

In a small bowl , soften gelatin in water , 3 to 5 minutes.

Place bowl over hot water.

Stir until gelatin dissolves.

Keep warm.

Pour half and half into a small saucepan.

Stir constantly over low heat until almost boiling.

In the top of a double boiler , beat egg yolks until blended.

Beat in 1 / 4 cup sugar.

Gradually stir in hot half and half.

Place over hot water.

Stir constantly until warmed through.

Stir in dissolved gelatin and chopped ginger.

Let stand 10 to 15 minutes.

Stir in rum.

In a medium bowl , beat egg whites until stiff but not dry.

Stir in remaining 2 tablespoons sugar and the salt.

Carefully fold egg-yolk mixture into egg-white mixture.

Spoon mousse into a serving bowl or individual dessert dishes.

Cover.

Refrigerate about 3 hours.

To serve , decorate with crystallized ginger pieces.

Ingredients

unflavored gelatin, cold water, half-and-half, eggs, granulated sugar, crystallized ginger, white rum, salt