Ginger Cream Mousse

In a medium saucepan, combine the sugar with the water

Bring to a boil over high heat, stirring constantly with a wooden spoon

Reduce the heat to medium and simmer, without stirring, for about 5 minutes or until the syrup reaches the soft-ball stage (when a small amount of the syrup is dropped from a spoon, it forms a thread that breaks when lifted)

Add the grated ginger and butter; stir well

Remove from heat and let cool slightly

Add the heavy cream and whisk well. Reserve

In a blender, beat the eggs until frothy

Combine the ginger mixture with the egg mixture, whisking well to combine

Transfer to the saucepan and cook over low heat, stirring constantly, until slightly thickened (about 1 minute)

Remove from heat and strain through a sieve into a bowl

Cover with plastic wrap in direct contact with the surface to prevent a skin from forming

Let cool for about 10 minutes

Transfer to four small serving cups, cover with plastic wrap, and refrigerate for at least 1 hour before serving

(351 calories per serving)