Lemon-ginger mousse

July 20, 2011

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Serves 8

This is a rich, tangy mousse with fresh, ground, and crystallized ginger creating layers of heat and flavor. It is essentially a lemon curd with ginger-infused whipped cream folded in.

2 cups heavy cream
1 piece (3 inches) fresh ginger, finely chopped
1/2 teaspoon ground ginger
3/4 cup lemon juice
3 tablespoons unsalted butter, cut up
3 eggs plus 3 extra yolks
3/4 cup sugar
Grated rind 1 lemon
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons crystallized ginger, finely chopped

1. Have on hand 8 glasses or custard cups (4 ounce capacity each).

2. In a saucepan, bring 1 3/4 cups of the cream and the fresh and ground ginger to a simmer. Cover and let cool. Refrigerate overnight.

3. Set a fine mesh sieve in a large bowl; set the bowl inside a larger bowl filled halfway with ice.

4. In a large saucepan, bring the lemon juice, butter, and remaining 1/4 cup of heavy cream to a simmer.

5. In a bowl, whisk the eggs and extra yolks with the sugar and lemon rind until smooth. Slowly add half the hot lemon mixture, whisking constantly. Pour back the entire mixture into the saucepan.

6. Cook over medium heat, stirring constantly with a wooden spoon, for 5 minutes or until the mixture thickens and an instant-read thermometer registers 175 degrees. Stir in the salt and vanilla.

7. Strain the lemon mixture into the sieve. Leave to cool. Add more ice to the bottom bowl, if needed. Rinse and dry the sieve.

8. Strain the ginger cream through the sieve into the bowl of an electric mixer.

9. In the mixer over high speed, beat the ginger cream until it holds stiff peaks. Fold it into the lemon curd.

10. Divide the mixture among the glasses or cups and garnish with crystallized ginger. Refrigerate until serving. Adapted from Joanne Chang