Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

This mousse is frequently credited to Trinidad but I am inclined to think it is Jamaican in origin, especially as Jamaican ginger is justly famous.


  • 1 envelope (1 tablespoon) unflavoured gelatine
  • 3 tablespoons cold water


Soften the gelatine in the water. Scald the milk and stir in the gelatine to dissolve. Remove from heat. Beat the egg yolks with the sugar until they are pale yellow and form a ribbon. Pour the egg mixture into the milk, stirring constantly with a wooden spoon. Cook, stirring, over very low heat until the custard is thick enough to coat the spoon. Remove from the heat. Beat the egg whites with