The Perfect dessert for a cold winter shabbos…or anytime, at that. This recipe for bourbon mousse and gingersnap cookies was crafted by my father, a professional kosher baker and is sure-fire crowd pleaser. As the mousse contains egg whites, try and prepare as close to when serving as possible.
Recipe and photo are property of Alexander A. Idov. All rights reserved.
Bourbon Mousse & Gingersnap Cookie
Servings
8 Servings
Ingredients
- 8 ounce parve whipping cream
- 4 eggs separated
- 1/2 cup white granulated sugar
- 1/4 cup bourbon
- 3/4 cup vegetable or canola oil
- 1 cup white granulated sugar
- 1 egg
- 1/4 cup molasses
- 2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- pinch salt
Instructions
- For the Bourbon Mousse:Whip cream until stiff and set aside in refrigerator. Beat egg yolks and sugar until the mixture is creamy and pale yellow. Add bourbon and mix until well combined. Gently fold egg mixture into cream and return to refrigerator. Beat egg whites until very stiff and fold into mixture. When ready to serve, sprinkle lightly with nutmeg.
- For the Gingersnap Cookies: Preheat oven to 350° F. Cream oil and sugar until creamy. Add egg and continue beating. Add remaining ingredients and beat until well combined. Form dough into small balls and place on a baking sheet 3/4 inch apart. Bake for 12-15 minutes.
It is likely too large, please send to me at [email protected] and I can resize and post it.
I’m having trouble posting the picture…any ideas?