How to make Crunchy Ginger Mousse - Ginger flavoured mousse made with digestive biscuits and white chocolate.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Ginger (अदरक), Ginger (अदरक)

Cuisine : French

Course : Desserts

Crunchy Ginger Mousse Recipe Card

Crunchy Ginger Mousse

French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

For more recipes related to Crunchy Ginger Mousse checkout Ginger Biscuit Pudding, Ginger Fudge, Gingerman Cookies, Adrak ka Halwa . You can also find more Desserts recipes like Fruit Yogurt Fool, Creamy Chocolate with Salted Caramel, Sweet Pumpkin Sago, Sweet Potato Kheer.

Prep Time : 0-5 minutes

Cook time : 3.30-4 hour

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Crunchy Ginger Mousse Recipe

  • Ginger 1 inch

  • Ginger juliennes 10-12

  • Fresh cream 1/2 cup

  • White chocolate chopped 1 cup

  • Digestive biscuits crushed 8-10

  • Whipped cream 1 cup


Step 1

Heat cream in a non-stick pan till warm.

Step 2

Combine chocolate and warm cream in a bowl and mix well.

Step 3

Grate ginger in bowl and mix well. Add crushed biscuits and mix well. Add whipped cream and fold lightly till well mixed.

Step 4

Pour the mixture into individual martini glasses and refrigerate for 3-4 hours.

Step 5

Garnish with ginger juliennes and serve chilled.