|Sugar||1⁄3 Cup (5.33 tbs)|
|Canned sweetened apple sauce||1 1⁄2 Cup (24 tbs), drained|
|Cold water||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Ginger syrup||1 Tablespoon, preserved ginger|
|Unflavored gelatin||2 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
|Finely chopped preserved ginger||1⁄4 Cup (4 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs), lightly toasted|
Tie a double band of aluminum foil around a 1-qt. casserole or souffle dish so it extends about 1 1/2 inches above the top of the dish.
Beat egg yolks, sugar and salt together until thick, about 5 minutes at high speed on the mixer.
Stir in applesauce and pour mixture into top of double boiler.
Set over simmering water and cook, stirring often, 15 minutes, or until hot.
Combine cold water, lemon juice and ginger syrup in a small dish while first mixture is heating.
Add gelatin and let stand 5 minutes.
Set in small pan of boiling water and heat until gelatin is dissolved.
Stir into egg yolk mixture when it has cooked 15 minutes.
Remove mixture from heat and chill by setting in ice water until it begins to mound when dropped from a spoon.
Beat egg whites until stiff peaks form.
Whip cream until stiff peaks form.
Fold chilled gelatin mixture into cream along with chopped ginger and nuts.
Fold in egg whites.
Spoon into prepared casserole or souffle dish.
Chill until firm.