Ginger Mousse With Strawberry Sauce

1. 1

   In large bowl, combine cream, sugar and brandy.

2. 2

   Beat at high speed until stiff peaks form.

3. 3

   Fold in coconut and ginger.

4. 4

   In 1 1/2 quart souffle dish or bowl, layer cream mixture and gingersnaps, beginning and ending with cream mixture.

5. 5

   Cookies should be in single layer, not overlapped.

6. 6

   Cover, refrigerate at least 2 hours but not more than 8 hours.

7. 7

   When ready to serve, place strawberries in blender container or food processor bowl with metal blade; blend until pureed.

8. 8

   Spoon scoops of mousse into 6 individual dessert dishes; top with sauce.

9. 9

   Store in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.