From Spice Market in Bangkok (r.s.v.p. Bon Appetit)
*Mousse must chill overnight, so prepare 1 day prior to serving.
- 3/4 cup chopped peeled fresh ginger
- 3/4 cup water, divided
- 1 teaspoon unflavored gelatin
- 6 large egg yolks
- 1/2 cup sugar
- 1/2 cup chilled whipping cream
Bring ginger and 1/2 cup water to boil in small saucepan. Remove from heat, cover and let steep 5 minutes. Strain into small pitcher; cool ginger water. (Can be made 1 week ahead. Cover and chill.)
Place remaining 1/4 cup later in small bowl. Sprinkle gelatin over and let stand until softened, about 15 minutes. Whisk egg yolks and sugar in large metal bowl. Gradually whisk in ginger water. Set bowl over large saucepan of boiling water (do not allow bottom of bowl to touch water). Whisk until candy thermometer inserted into mixture reads 180°F, about 5 minutes. Remove from heat. Add 1 tablespoon gelatin mixture; stir to dissolve (discard remaining gelatin). Using electric miser, beat ginger mixture until thick and cool, about 5 minutes. Using clean dry beaters, beat cream in medium bowl until stiff peaks form; fold into ginger mixture. Divide among 6 small bowls. Cover and chill overnight.