Prep / Total time : 3 hours ... Serves 8 ... Can make ahead
This trifle is three desserts in one : Mousse , Gingerbread and caramel . Each part is delicious on it's own .
Gingerbread :
Nonstick cooking spray
1-1/4 ..................cups all-purpose flour
1-1/2 ..................teaspoons ground ginger
1 ........................teaspoon baking soda
1/2 .....................teaspoon kosher salt
1/2 .....................teaspoon ground cloves
1/4 ....................teaspoon freshly grated nutmeg
1/2 ....................cup unsulfured molasses
1/2 ....................cup sugar
1........................stick butter , melted
1 .......................large egg
1-1/2 .................teaspoons finely grated ginger
1 ........................tablespoon minced crystallized ginger
1/2 ....................cup water
Mousse :
2 ....................teaspoons unflavored gelatin
4 ....................large egg yolks
1/4 .................cup sugar
3 ....................heavy cups heavy cream
1/2 .................cup whole milk
2 ....................teaspoons finely grated lemon zest
1/2 .................teaspoon kosher salt
10-1/2 ............ounces white chocolate , chopped
Caramel :
3/4 .................cup sugar
1/2 .................cup pomegranate seeds
** Silvered crystallized ginger for garnish **
1. Make the GINGERBREAD : preheat the oven to 325*F. Line the bottom of a 9x13-inch baking pan with parchment paper and lightly spray the bottom and side of the pan with cooking spray.
2 . In a bowl , sift the flour with the ginger , baking soda , salt cloves and nutmeg . In a large bowl , beat in the molasses with the sugar and butter at medium speed until fluffy . Beat in the egg and the fresh and crystallized ginger . At low speed , beat in the dry ingredients . Gradually beat in water . Spread the batter in the prepared pan .
3. Bake the gingerbread for about 20 minutes , rotating the pan once , until a tester inserted in center comes out clean .Transfer the gingerbread to a rack to cool for 30 minutes , then turn it out and let it cool completely , 1 hour . Refrigerate the gingerbread until firm , about 1 hour . Peel off the parchment paper and cut the gingerbread into 1-inch cubes .
4 . Meanwhile , make the Mousse :In a small bowl , sprinkle the gelatin over 2 tablespoons of water and let stand for 5 minutes . In a medium bowl , beat the egg yolks with the sugar until fluffy .
5. In a medium saucepan , combine 1/2 cup of the cream with the milk , zest and salt and bring to a simmer . While whisking , drizzle the hot mix mixture into the egg yolks until incorporated . Transfer the mixture to the saucepan and cook over low heat , stirring until the custard is thickened and coats the back of a spoon , about 10 minutes . Remove from the heat . Add the gelatin and white chocolate and stir until melted . Strain the custard into a medium metal bow of ice water and cool to room temperature , stirring about 2 minutes . Remove the bowl from the ice bath .
6 . In a large bowl , beat the remaining 2-1/2 cups heavy cream until soft peaks form . Fold the whipped cream into the custard . Refrigerate the mousse until chilled , about 2 hours .
7 . Make the Caramel : In a medium saucepan , combine the sugar with 3 tablespoons of water and cook over moderate heat , stirring until the sugar dissolves ; brush down the side of the pan with a wet pastry brush . Cook undisturbed until a medium-amber caramel forms , about 5 minutes . Carefully add the pomegranate juice and lemon juice and simmer until slightly thickened , about 5 minutes . Let cool to room temperature .
8 . In an 8-inch , 2-quart trifle bow , make 4 layers of the gingerbread , mousse and caramel . Garnish with pomegranate seed (optional) and crystallized ginger slices and serve .
Heart healthy
