Cream Ginger Popsicles

In a small bowl, sprinkle the gelatin over 1/2 cup of cold water and let it sit for 5 minutes to hydrate

Place the bowl in a pot of simmering water and stir until the gelatin is fully dissolved

Let cool and reserve

In a blender, beat the heavy cream until stiff peaks form. Reserve

In a blender, beat the eggs until they become light and fluffy (about 15 minutes)

While beating the eggs, prepare a syrup: combine the sugar and remaining water in a medium saucepan and bring to a simmer

Stir until the sugar dissolves, then remove from heat and let cool slightly

Strain the ginger juice through a fine-mesh sieve into a bowl. Reserve

Add the strained ginger juice to the blender with the eggs and beat until well combined

With the blender running, slowly add the dissolved gelatin and warm syrup, beating continuously until the mixture is lukewarm

Combine this mixture with the whipped heavy cream and stir gently until smooth

Pour into a 7.5 cm x 11 cm x 28 cm baking mold lined with plastic wrap, cover with plastic wrap and refrigerate for about 6 hours or until firm

Unmold and serve cut into slices

362 calories per serving