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Ginger Mousse
(Trinidad)

4 eggs, separated
5 tablespoons sugar
1 envelope 1 tablespoon unflavoured gelatin
2 cups evaporated milk
pinch salt
1/2 cup light rum
1/2 cup preserved ginger, finely chopped

Beat the egg yolks with 4 tablespoons of the sugar. Soak the gelatin
in 1/4 cup water. Heat the milk almost to boiling point, stir in
the softened gelatin until it is dissolved. Add the egg yolk-sugar
mixture and stir over very low heat until the mixture coats the
spoon. Remove from heat. Beat the egg whites with a pinch of salt
and remaining tablespoon of sugar until they stand in peaks. Add
the rum and preserved ginger to the cooled custard, mixing well.
Fold in the egg whites, pour into a souffle dish or mold and
refrigerate until set. Serves 6.

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