2 tbs. ginger syrup
⅓ cup sugar
⅛ tsp. salt
2 tsp. vanilla
½ pt. whipping cream
Soak the gelatine in the cold water. Dissolve over hot water and slowly add the milk, preserved ginger, chopped very fine, and remaining ingredients, except the whipping cream; mix and chill. Whip the cream until stiff and gradually fold in the gelatine mixture. Freeze.
Maple Mousse
(Makes 2 quarts)
1½ cups maple syrup
1 cup milk
1 tbs. cold water