Gingerbread and White Chocolate Mousse Trifle

Preheat the oven to 325°. Line the bottom of a 9-by-13-inch baking pan with parchment paper and lightly spray the bottom and side of the pan with baking spray.

In a bowl, sift the flour with the ground ginger, baking soda, salt, cloves and nutmeg. In a large bowl, beat the molasses with the sugar and butter at medium speed until fluffy. Beat in the egg and the fresh and crystallized ginger. At low speed, beat in the dry ingredients. Gradually beat in the water. Spread the batter in the prepared pan.

将姜饼烘烤约20分钟，将锅旋转一次，直到插入中心的测试人员干净为止。将姜饼转移到架子上以冷却30分钟，然后将其放出，使其完全冷却1小时。将姜饼冷藏直到坚固，大约1小时。剥下羊皮纸，将姜饼切成1英寸的立方体。

在一个小碗中，将明胶撒在2汤匙水中，静置5分钟。在一个中等大小的碗中，用糖打败蛋黄，直到蓬松。

In a medium saucepan, combine 1/2 cup of the cream with the milk, zest and salt and bring to a simmer. While whisking, drizzle the hot milk mixture into the egg yolks until incorporated. Transfer the mixture to the saucepan and cook over low heat, stirring, until the custard is thickened and coats the back of a spoon, about 10 minutes. Remove from the heat. Add the gelatin and white chocolate and stir until melted. Strain the custard into a medium metal bowl set in a bowl of ice water and cool to room temperature, stirring, about 2 minutes. Remove the bowl from the ice bath.

在一个大碗里,把剩下的21/2 cups of heavy cream until soft peaks form. Fold the whipped cream into the custard. Refrigerate the mousse until chilled, about 2 hours.

In a medium saucepan, combine the sugar with 3 tablespoons of water and cook over moderate heat, stirring, until the sugar dissolves; brush down the side of the pan with a wet pastry brush. Cook undisturbed until a medium-amber caramel forms, about 5 minutes. Carefully add the pomegranate juice and lemon juice and simmer until slightly thickened, about 5 minutes. Let cool to room temperature.

In an 8-inch, 2-quart trifle bowl, make 4 layers of the gingerbread, mousse and caramel. Garnish with the pomegranate seeds and crystallized ginger slices and serve.