I made this dessert this morning in honor of the Lunar NY and SuperBowl Sunday. Maybe you've a freezer on board your RV that'll keep it at the right temperature.
Frozen Ginger Cream
Level of Difficulty:
Easy- Medium Hard
Ingredients:
Crust
2 1/2 cups almond cookie crumbs (or gingersnaps)
2 tablespoons butter melted
Filling
6 egg yolks
3/4 cup sugar
4 egg whites
1/4 cup sugar
1 cup whipping cream
1/4 cup Grand Marnier (or substitute 1/2 tsp orange extract and 1/4 cup of OJ)
1/2 cup chopped crystallized ginger
Directions:
For crust: Combine cookie crumbs and butter. Reserve small amount and pat remainder on bottom and slightly up sides of 8- or 9-inch springform pan.
Chill crust mixture while making filling. For filling: Beat egg yolks with 3/4 cup sugar in top of double boiler over warm water until thick, about 6 to 10 minutes. Turn into large bowl and let cool 5 minutes, then beat 1 more minute. Beat egg whites until foamy Gradually add 1/4 cup sugar and beat until stiff Fold into yolks. Whip cream in another bowl until thickened.
Add liqueur and beat until stiff. Fold into egg mixture. Spoon into pan alternately with ginger Sprinkle with reserved almond cookie crumbs and freeze until ready to serve.
Frozen Ginger Cream can be made up to 1 week before serving.
You can substitute other fruits like berries, oranges, lemons.......pretty much what ever makes you happy.
