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Ginger Mousse With Strawberry Sauce

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“This also looks beautiful layered in a truffle dish or deep glass bowl. Just garnish the top with crumbled gingersnap cookies. Allow for 2 hours chilling time.”
2hrs 20mins

Ingredients Nutrition

  • 2 cups whipping cream
  • 14 cup sugar
  • 3 tablespoons brandy or 3 tablespoons ginger flavored liqueur
  • 1 12 cups shredded coconut
  • 3 tablespoons chopped crystallized ginger
  • 7 ounces gingersnaps, about 32 to 50
  • 1 (10 ounce) packagefrozen sliced strawberries with syrup, thawed


  1. In large bowl, combine cream, sugar and brandy.
  2. Beat at high speed until stiff peaks form.
  3. Fold in coconut and ginger.
  4. In 1 1/2 quart souffle dish or bowl, layer cream mixture and gingersnaps, beginning and ending with cream mixture. Cookies should be in single layer, not overlapped.
  5. Cover, refrigerate at least 2 hours but not more than 8 hours.
  6. When ready to serve, place strawberries in blender container or food processor bowl with metal blade; blend until pureed.
  7. Spoon scoops of mousse into 6 individual dessert dishes; top with sauce.
  8. Store in the refrigerator.

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