Ginger Mousse Recipe

Instructions

1. Boil half a cup of sugar and a fourth of a cup of water until it spins a thread; pour slowly upon the stiffly beaten whites of two eggs and whip, until cold; then fold in a cup of whipped cream and a cup of finely chopped preserved ginger.
2. Pour into a melon mold and cover with ice and rock salt, allowing it to ripen for three or four hours before serving.
3. Serve with a sauce made from the syrup of the preserved ginger, slightly thickened.