Key Lime Moose in Gingersnap Bowls

Key Lime Moose in Gingersnap Bowls

Don’t let the fancy name scare you, gingersnap bowls are easy to make. Filled with this refreshing moose, Key Lime Moose in Gingersnap Bowls is the perfect dessert!

Ingredients

for the moose:
½ cup (1 stick) butter
6 egg yolks
2 whole eggs
1 cup Key lime juice
¾ cup granulated sugar
1½ cups heavy cream
2 tablespoons confectioner’s sugar
zest of one lime, minced, optional

for the gingersnap bowls:
¼ cup all-purpose flour
¼ teaspoon ground ginger
3 tablespoons butter
3 tablespoons granulated sugar
2 tablespoons corn syrup
nonstick cooking spray
whipped cream, for serving (optional)

Directions

make the moose:
In a heat proof bowl set over a pan of gently simmering water, melt the butter. Add yolks, whole eggs, juice and sugar. Cook over medium-high heat, stirring occasionally, until thick, about 10 minutes. Transfer to a bowl, cover with plastic wrap, (pressing over the surface) and chill until cold, about 1 hour.

Using a hand or stand mixer, beat the cream and sugar until stiff peaks form. Fold cream, cold curd and zest together in a large bowl. Cover and chill until set, at least 1 hour or overnight.

make the gingersnap bowls:
Preheat your oven to 350 degrees, with rack in center. In a bowl, whisk together flour and ginger. Melt butter in a saucepan over medium. Add sugar and syrup, cook over low, stirring with a wooden spoon, until sugar dissolves, 5-8 minutes. Remove from heat, stir in flour mixture. Cool completely, about 25 minutes.

Coat a baking sheet with cooking spray. Making two cookies at time, drop batter by level tablespoons onto sheet, at least 6 inches apart. Bake until batter spreads and is golden in center, 9-11 minutes (cooking times will be shorter for later batches). Coat baking sheet with more cooking spray before each batch. Let cool 30-40 seconds. Working quickly with a wide metal spatula, slide cookies onto two over-turned cups; mold with your fingers. Cool completely; remove from cups. Store in airtight container up to a week. To serve, fill bowls with mouse and top with whipped cream.

Serves 4-6

Recipe hint
Gingersnap bowls aren’t hard to make, but they require careful timing and patience. Now I won’t lie ‒ I broke a few getting started, so if it happens to you, don’t get frustrated. Trust me, the process gets easier as you go!

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