Coffee Mousse
(Makes 1 quart)
½ cup coffee, double strength
¾ cup sugar
1½ cups whipped cream
Scald coffee and sugar to almost boiling. Fold in whipped cream. Freeze.
Ginger Mousse
(Makes 1½ quarts)
1 tsp. gelatine
1 tbs. cold water
1 cup milk
¼ cup finely-chopped preserved ginger