Ginger Mousse With Strawberry Sauce |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This also looks beautiful layered in a truffle dish or deep glass bowl. Just garnish the top with crumbled gingersnap cookies. Allow for 2 hours chilling time. Ingredients:
2 cups whipping cream |
1/4 cup sugar |
3 tablespoons brandy or 3 tablespoons ginger flavored liqueur |
1 1/2 cups shredded coconut |
3 tablespoons chopped crystallized ginger |
7 ounces gingersnaps, about 32 to 50 |
1 (10 ounce) package frozen sliced strawberries with syrup, thawed |
Directions:
1. In large bowl, combine cream, sugar and brandy.
2. Beat at high speed until stiff peaks form.
3. Fold in coconut and ginger.
4. In 1 1/2 quart souffle dish or bowl, layer cream mixture and gingersnaps, beginning and ending with cream mixture. Cookies should be in single layer, not overlapped.
5. Cover, refrigerate at least 2 hours but not more than 8 hours.
6. When ready to serve, place strawberries in blender container or food processor bowl with metal blade; blend until pureed.
7. Spoon scoops of mousse into 6 individual dessert dishes; top with sauce.
8. Store in the refrigerator.
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