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1
Make the gingerbread Preheat the oven to 325.
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2
Line the bottom of a 9-by-13-inch baking pan with parchment paper and lightly spray the bottom and side of the pan with baking spray.
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3
Make the gingerbread In a bowl, sift the flour with the ground ginger, baking soda, salt, cloves and nutmeg.
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4
In a large bowl, beat the molasses with the sugar and butter at medium speed until fluffy.
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5
Beat in the egg and the fresh and crystallized ginger.
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6
At low speed, beat in the dry ingredients.
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7
Gradually beat in the water.
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8
Spread the batter in the prepared pan.
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9
Make the gingerbread Bake the gingerbread for about 20 minutes, rotating the pan once, until a tester inserted in the center comes out clean.
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10
Transfer the gingerbread to a rack to cool for 30 minutes, then turn it out and let it cool completely, 1 hour.
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11
Refrigerate the gingerbread until firm, about 1 hour.
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12
Peel off the parchment paper and cut the gingerbread into 1-inch cubes.
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13
Meanwhile, make the mousse In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let stand for 5 minutes.
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14
In a medium bowl, beat the egg yolks with the sugar until fluffy.
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15
Meanwhile, make the mousse In a medium saucepan, combine 1/2 cup of the cream with the milk, zest and salt and bring to a simmer.
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16
While whisking, drizzle the hot milk mixture into the egg yolks until incorporated.
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17
Transfer the mixture to the saucepan and cook over low heat, stirring, until the custard is thickened and coats the back of a spoon, about 10 minutes.
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18
Remove from the heat.
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19
Add the gelatin and white chocolate and stir until melted.
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20
Strain the custard into a medium metal bowl set in a bowl of ice water and cool to room temperature, stirring, about 2 minutes.
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21
Remove the bowl from the ice bath.
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22
Meanwhile, make the mousse In a large bowl, beat the remaining 2 1/2 cups of heavy cream until soft peaks form.
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23
Fold the whipped cream into the custard.
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24
Refrigerate the mousse until chilled, about 2 hours.
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25
Make the caramel In a medium saucepan, combine the sugar with 3 tablespoons of water and cook over moderate heat, stirring, until the sugar dissolves; brush down the side of the pan with a wet pastry brush.
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26
Cook undisturbed until a medium-amber caramel forms, about 5 minutes.
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27
Carefully add the pomegranate juice and lemon juice and simmer until slightly thickened, about 5 minutes.
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28
Let cool to room temperature.
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29
Make the caramel In an 8-inch, 2-quart trifle bowl, make 4 layers of the gingerbread, mousse and caramel.
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30
Garnish with the pomegranate seeds and crystallized ginger slices and serve.
