Ingredients
Ginger sauce
Method
1.Grease 1.25-litre (5-cup) ring mould.
2.Beat egg yolks and sugar in small bowl with electric mixer until thick and creamy. Heat milk in medium saucepan until lukewarm; beat into egg mixture while motor is operating. Return mixture to pan; stir over heat, without boiling, until mixture is slightly thickened. Transfer to large bowl.
3.Sprinkle gelatine over water in small jug; stand jug in small saucepan of simmering water, stir until dissolved. Stir gelatine mixture into egg mixture, cool to room temperature; do not allow to set.
4.Beat cream in small bowl with electric mixer until soft peaks form; stir in ginger and peaches. Fold cream mixture into egg mixture.
5.Beat egg whites in small bowl with electric mixer until firm peaks form; fold into egg mixture. Pour into mould; refrigerate until set.
6.To make ginger sauce; blend or process the water, golden syrup and ginger until smooth, pour into small saucepan. Blend cornflour with extra water; stir into ginger mixture, over high heat until mixture boils and thickens slightly. Cool before serving.
7.Turn mousse onto serving plate, sprinkle with extra peaches, if you like, and serve with sauce.
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