15 g/1/2 oz powdered gelarine
2 tablespoons cold water
250 ml/8 ﬂ oz single cream
2 eggs, separated
65 g/2 1/2 oz sugar
4 tablespoons chopped preserved stem ginger
2 tablespoons white rum
pinch of salt
 Sprinkle the powdered gelatine over the water in a small heatproof bowl and leave to soak for 10 minutes. Place the bowl over hot water and stir to dissolve the gelatine. Then leave the bowl over the water to keep warm.
 Heat the single cream over a low heat to just below boiling point, stirring continuously. Beat the egg yolks with 50 g/2 oz of the sugar, then gradually stir in the hot single cream. Warm over a very low heat, without allowing the mixture to boil, stirring continuously. Stir the dissolved gelatine and chopped ginger into the cream mixture.
 Warm the rum slightly, set light to it and leave it to burn out. Then stir the rum into the mousse. Whisk the egg whites until stiff and stir in the salt and the remaining sugar. Fold carefully into the mousse.
 Spoon the mousse into a serving bowl or into individual serving dishes. Cover and leave to set in the refrigerator for about 3 hours.