GINGER RUM MOUSSE
Melt Chocolate in a heatproof bowl, over a pot of simmering water or you can microwave. Remove from heat. In another heat proof bowl over simmering water whisk
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at stonesoriginal.com.au.
Cooking tools:
- Kitchen scale
- Mixing bowl
- Saucepan
- Pot
- Stove
- Microwave
- Whisk
- Measuring spoon
- Measuring cup
- Spatula
- Glass
- Refrigerator
- Chef's knife
- Cutting board
- Baking dish
- Pastry brush
- Kitchen towel
- Wooden spoon
- Airtight container
- Oven mitt
- Baking sheet
Ingredients
- 1 sheet gelatine
- 150g white chocolate
- 4 egg yolks
- 4 tbsp sugar
- 4 tbsp Stone’s Original Green Ginger Wine
- 150mL double cream
- 2 tbsp diced glace ginger / preserved ginger in syrup
- 150g caster sugar
- 125mL cup water
- 100g flaked almonds
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