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Ginger Crunch with Raspberry Mousse

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A little over a year ago I begin my first job and made my legitimate first friend here in London, a friendship that now involves movie quotes, long walks and dessert all things our Friday night involved.

Gemma and I stopped by the Marc Jacobs tweet pop up in Covent Garden for photos with Daisies and trying to win a handbag (obviously our selfies weren’t cool enough). Then Mexican and finally a walk to fit in dessert, the walk ended up being over 2 hours long and dessert ended up being an ice cream with all our favorite spots having waiting times we weren’t willing to hold out for.

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Gemma moved here around the same time as I which automatically made us relate in a way that we hadn’t found in anyone else. So while eating out and always getting dessert we would commiserate over how much weight we’d put on thanks to the Heathrow Injection or the difference in work culture.

Everytime we hang out and meander around the city we always count how much fun we have together and how we should do it more often, although being busy people means it has stayed steady since we first met. We do have such fun when we get together though.

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Flower power

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Gemma in an alley

One of the first times we decided to try something new as a family was when my dad spontaneously bought a packet of ginger snaps and some cream. Once it was whipped together and pipped into the center of those snappy ginger curls we took our first bite and nothing else could be heard beyond biting these really crunchy creations.

My dad and I laughed that the sound was so loud in our ears that we couldn’t hear anything else quite so clearly. Never had we heard our teeth crunching so loudly or internally and the natural reaction was to laugh. So any time ginger snaps are at a gathering my dad and I pick one up and smile as we listen to our crunching.

But, these ginger snaps are made flat and shaped that way, so a few weeks ago I thought that ginger and raspberry are not obviously complimentary, but they work well together. The punchy sweetness of the berries with the strong earthy flavor of ginger works beautifully. I found it really hard to just eat one is how good these are.

Ginger Crunch with Raspberry Mousse
Roamingtaste
Makes 16

Ingredients:
Ginger Crunch adapted from Readers Digest Australia
1/4 cup brown sugar
30 grams butter
2 tablespoons golden syrup
1/4 cup flour
1 teaspoon ground ginger
Raspberry Mousse
1/2 cup whipping cream
1 tablespoon superfine/caster sugar
1/3 cup raspberries, pureed with a spoon

Directions:
Preheat the oven to 180°C/350F and line a baking tray with greaseproof paper.

Place the sugar, butter and golden syrup in a small pot on medium-low heat, stirring until the butter has dissolved and mixture is simmering.

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Remove and sift the flour and ginger into the mixture. Combine until well mixed.

Place teaspoon amounts onto the baking tray approximately 1 1/2 inches apart (they spread quite significantly).

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Place in the oven and bake for approximately 5 minutes, until golden and bubbling. Remove and allow to cool for 2 minutes, remove from the tray and lay over the bottom of a muffin tin to shape into little baskets.

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Allow to cool fully, continuing with the remaining mixture.

Whisk the whipping cream with the sugar until almost stiff peaks (you want it to be between soft and stiff peaks), fold in the raspberries.

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Spoon into the cups and serve immediately.

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Ginger Crunch with Raspberry Mousse

Serving Size: 16

Ginger Crunch with Raspberry Mousse

Ingredients

    Raspberry Mousse
  • 1/2 cup whipping cream
  • 1 tablespoon superfine/caster sugar
  • 1/3 cup raspberries, pureed with a spoon

Instructions

  • Preheat the oven to 180°C/350F and line a baking tray with greaseproof paper.
  • Place the sugar, butter and golden syrup in a small pot on medium-low heat, stirring until the butter has dissolved and mixture is simmering.
  • Remove and sift the flour and ginger into the mixture. Combine until well mixed.
  • Place teaspoon amounts onto the baking tray approximately 1 1/2 inches apart (they spread quite significantly).
  • Place in the oven and bake for approximately 5 minutes, until golden and bubbling. Remove and allow to cool for 2 minutes, remove from the tray and lay over the bottom of a muffin tin to shape into little baskets.
  • Allow to cool fully, continuing with the remaining mixture.
  • Whisk the whipping cream with the sugar until almost stiff peaks (you want it to be between soft and stiff peaks), fold in the raspberries.
  • Allow to cool fully, continuing with the remaining mixture.
  • Whisk the whipping cream with the sugar until almost stiff peaks (you want it to be between soft and stiff peaks), fold in the raspberries.
  • Spoon into the cups and serve immediately.
  • Notes

    Recipe by Roamingtaste

    http://roamingtaste.com/ginger-crunch-with-raspberry-mousse/

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