This Recipe Provided By:
The Peas and Corn Co.

Ginger Mousse

• 1 tsp. gelatin
• 1 cup milk
• 1/3 cup sugar
• 2 tsp. vanilla
• 1 tbs. cold water
• 2 tbs. ginger syrup
• 1/8 tsp. salt
• 1/4 cup finely-chopped preserved ginger
• 1/2 pint whipping cream

Soak the gelatin in the cold water. Dissolve over hot water and slowly add the milk, preserved ginger chopped very fine and remaining ingredients except the whipping cream. Mix and chill. Whip the cream until stiff and gradually fold in the gelatin mixture. Freeze. (Makes 1 1/2 quarts)

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