Ginger Mousse with Strawberry Sauce

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  • 25 min prep time
  • 2 hr 25 min total time
  • 7 ingredients
  • 6 servings

Ingredients

Mousse

2
cups whipping cream
1/4
cup sugar
3
tablespoons brandy or ginger-flavored liqueur
1 1/2
cups shredded coconut
3
tablespoons chopped crystallized ginger
7
oz. (about 32 to 50) gingersnaps

Sauce

1
(10-oz.) pkg. frozen sliced strawberries with syrup, thawed

Directions

  1. 1 In large bowl, combine cream, sugar and brandy. Beat at high speed until stiff peaks form. Fold in coconut and ginger.
  2. 2 In 1 1/2-quart souffle dish or bowl, layer cream mixture and gingersnaps, beginning and ending with cream mixture. (Cookies should be in single layer, not overlapped.) Cover; refrigerate at least 2 hours but not more than 8 hours.
  3. 3 When ready to serve, place strawberries in blender container or food processor bowl with metal blade; blend until pureed. Spoon scoops of mousse into 6 individual dessert dishes; top with sauce. Store in the refrigerator.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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