Best Lemon Ginger Mousse Recipes

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LEMON & RASPBERRY MOUSSE WITH PISTACHIO & GINGER SHORTBREAD



Lemon & raspberry mousse with pistachio & ginger shortbread image

Impress dinner guests with this lemon and raspberry mousse. Served with pistachio and ginger shortbread, it's a great dessert for a dinner party

Provided by Anna Glover

Time 55m

Number Of Ingredients 12

200ml double cream
1 lemon, zested
200g lemon curd
100ml thick Greek-style yogurt
200g frozen raspberries, defrosted
½ tbsp icing sugar
100g softened butter, plus extra for the tin
50g caster sugar, plus ½ tbsp
1 tsp ground ginger
25g crystalised ginger, finely chopped
25g pistachios, roughly chopped
175g plain flour

Steps:

  • Heat the oven to 160C/140C fan/gas 4. For the shortbread, butter a 20cm shallow cake or tart tin. Whisk the butter and sugar together until pale and well-combined, then fold in both gingers, the pistachios and a pinch of salt. Sift in the flour and knead to a soft dough in the bowl. Tip into the tin and press the mixture into the base in an even layer.
  • Bake for 25-30 mins until pale golden and dry-looking. Cut the shortbread into slices or wedges while hot, then leave to cool in the tin - it will firm up as it cools. Sprinkle with the ½ tbsp caster sugar.
  • To make the mousse, whip the double cream, lemon zest, lemon curd and yogurt in a bowl with an electric whisk until soft peaks form. Spoon into small serving glasses or ramekins and chill.
  • Mash half the raspberries with the icing sugar using a fork, or purée in a small blender along with any defrosting juices to make a coulis. Cover and chill until ready to serve.
  • To serve, spoon the coulis over the mousses, garnish with the remaining raspberries and serve with the shortbread wedges alongside.

Nutrition Facts : Calories 606 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium

LEMON-GINGER MOUSSE AND PISTACHIO TUILES



Lemon-Ginger Mousse and Pistachio Tuiles image

Dip crisp pistachio tuiles into a creamy lemon-ginger mousse for a dessert that is, paradoxically, incredibly rich yet fantastically light.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

4 large eggs
2/3 cup sugar
2/3 cup fresh lemon juice (2 to 3 lemons)
1 teaspoon finely grated fresh ginger
1 cup heavy cream
Pistachio Tuiles, for serving

Steps:

  • Whisk eggs, sugar, lemon juice, and ginger in a medium, heavy saucepan. Cook over medium-low heat, stirring, until smooth, about 4 minutes. Raise heat to medium; cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, 7 to 9 minutes. Pour through a fine sieve into a bowl. Place plastic wrap directly on surface, and refrigerate until cold, about 30 minutes.
  • Using a whisk, beat cream until soft peaks form; fold whipped cream into lemon mixture. Cover, and refrigerate at least 30 minutes (up to 2 days). Spoon into bowls, and serve with tuiles.

LEMON GINGER MOUSSE AND HOMEMADE FORTUNE COOKIE



Lemon Ginger Mousse and Homemade Fortune Cookie image

Provided by Food Network

Categories     dessert

Time 12h

Yield 8 to 10 cookies

Number Of Ingredients 18

2 1/2 cups heavy cream
3-inch knob fresh ginger, peeled and chopped
1/2 teaspoon ground ginger
3/4 cup granulated sugar
3 large egg whites
8 tablespoons unsalted butter, melted and cooled to room temperature
1/2 cup all-purpose flour
1 teaspoon ground ginger
Nonstick cooking spray
Lemon Curd, recipe follows
1/2 cup chopped candied ginger, for garnish
1 cup lemon juice
4 tablespoons (1/2 stick) unsalted butter
4 eggs
2 egg yolks
1 cup sugar
1/4 teaspoon vanilla extract
1/8 teaspoon kosher salt

Steps:

  • For the mousse: Place the heavy cream, fresh ginger and ground ginger in a medium saucepan and bring to just under a boil. Turn off the heat and let the cream sit for about an hour. Remove from the heat and store in an airtight container in the refrigerator overnight or up to 4 days.
  • For the fortune cookie: In a medium bowl, whisk together the sugar and egg whites until combined. Whisk in the melted butter, then the flour and then the ginger (or extract or spice of your choice). Place the batter in an airtight container and refrigerate for at least 4 hours or overnight. (The batter will keep in the refrigerator for up to a week in an airtight container.)
  • Preheat the oven to 325 degrees F. Line a very flat, level baking sheet with a silicone baking mat or parchment paper, and liberally spray with nonstick cooking spray.
  • Spoon about a tablespoon of batter onto the baking sheet and, using the back of the spoon or an offset spatula, carefully spread the batter into a circle 6 to 7 inches in diameter. Your first few times you should probably stick to making these one at a time but once you get the hang of it, try making 2 to 3 at a time. Bake until the tuile is completely golden brown all over, 12 to 14 minutes.
  • As soon as the tuile is done, remove it from the oven and immediately start to slide a spatula underneath the tuile to loosen it from the sheet. The tuile will go through several stages before it gets to its final cooled and crispy state. Directly out of the oven it is too hot and delicate to handle. After about 10 seconds it firms up enough to hold its shape so you can handle it and shape it. It stays pliable for 10 to 15 more seconds; this is your window of opportunity to work with the cookie. Once you've worked the spatula under the whole cookie, pick it up and shape into a fortune cookie. If you wait too long the cookie starts to harden and cool and then your attempt to shape it will result in a shattered mess. You can place the cookie back into the oven for a few seconds to re-warm it into a pliable state. However, with each reheating, the cookie cools down even faster so I recommend only 2 re-heatings. Use a new cool baking sheet for each batch or cool your baking sheet under cool water before reusing. If you try to spoon the batter onto a hot sheet it will immediately start to melt and become un-spreadable. Continue with all of the batter until you have 8 to 10 cookies. Let cool for 30 minutes. Cookies hold for about a day in an airtight container.
  • To assemble: When you are ready to serve the mousse, strain the ginger-flavored heavy cream into a large mixing bowl. Whip the cream until it holds a peak. Fold in the Lemon Curd. Divide into serving bowls and top with candied ginger and a fortune cookie.
  • In a medium, nonreactive saucepan, combine the lemon juice and butter, place over medium-high heat and heat to just under a boil. In a medium, heatproof bowl, whisk the eggs and egg yolks until blended, then slowly whisk in the sugar until combined. Remove the lemon juice mixture from the heat and gradually whisk a little of it into the sugar/egg mixture. Continue whisking the hot liquid into the sugar/egg mixture, a little at a time, until all of it has been incorporated. When all of the hot liquid has been incorporated, return the contents of the bowl to the saucepan and return the saucepan to medium heat. Cook, stirring continuously with a wooden spoon and making sure to scrape the bottom of the pan frequently to prevent the eggs from scrambling, for 5 to 8 minutes, or until the mixture thickens and coats the spoon thickly. To test, draw your finger along the back of the spoon; the curd should hold the trail for a second or two before it fills. Remove the curd from the heat and strain it through a fine-mesh sieve into a bowl. Whisk in the vanilla and salt. You should have about 3 cups. Cover tightly and refrigerate for 1 to 2 hours, or until cold. (The curd can be made up to 5 days in advance and stored in an airtight container in the refrigerator.)

LEMON GINGER MOUSSE AND HOMEMADE FORTUNE COOKIE



Lemon Ginger Mousse and Homemade Fortune Cookie image

Make and share this Lemon Ginger Mousse and Homemade Fortune Cookie recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 12h

Yield 8-10 cookies

Number Of Ingredients 18

2 1/2 cups heavy cream
3 inches knob fresh ginger, peeled and chopped
1/2 teaspoon ground ginger
3/4 cup granulated sugar
3 large egg whites
8 tablespoons unsalted butter, melted and cooled to room temperature
1/2 cup all-purpose flour
1 teaspoon ground ginger
nonstick cooking spray
lemon curd, recipe follows
1/2 cup chopped candied ginger, for garnish
1 cup lemon juice
4 tablespoons unsalted butter
4 eggs
2 egg yolks
1 cup sugar
1/4 teaspoon vanilla extract
1/8 teaspoon kosher salt

Steps:

  • For the mousse:
  • Place the heavy cream, fresh ginger and ground ginger in a medium saucepan and bring to just under a boil. Turn off the heat and let the cream sit for about an hour. Remove from the heat and store in an airtight container in the refrigerator overnight or up to 4 days.
  • For the fortune cookie:
  • In a medium bowl, whisk together the sugar and egg whites until combined. Whisk in the melted butter, then the flour and then the ginger (or extract or spice of your choice). Place the batter in an airtight container and refrigerate for at least 4 hours or overnight. (The batter will keep in the refrigerator for up to a week in an airtight container.).
  • Preheat the oven to 325 degrees F. Line a very flat, level baking sheet with a silicone baking mat or parchment paper, and liberally spray with nonstick cooking spray.
  • Spoon about a tablespoon of batter onto the baking sheet and, using the back of the spoon or an offset spatula, carefully spread the batter into a circle 6 to 7 inches in diameter. Your first few times you should probably stick to making these one at a time but once you get the hang of it, try making 2 to 3 at a time. Bake until the tuile is completely golden brown all over, 12 to 14 minutes.
  • As soon as the tuile is done, remove it from the oven and immediately start to slide a spatula underneath the tuile to loosen it from the sheet. The tuile will go through several stages before it gets to its final cooled and crispy state. Directly out of the oven it is too hot and delicate to handle. After about 10 seconds it firms up enough to hold its shape so you can handle it and shape it. It stays pliable for 10 to 15 more seconds; this is your window of opportunity to work with the cookie. Once you've worked the spatula under the whole cookie, pick it up and shape into a fortune cookie. If you wait too long the cookie starts to harden and cool and then your attempt to shape it will result in a shattered mess. You can place the cookie back into the oven for a few seconds to re-warm it into a pliable state. However, with each reheating, the cookie cools down even faster so I recommend only 2 re-heatings. Use a new cool baking sheet for each batch or cool your baking sheet under cool water before reusing. If you try to spoon the batter onto a hot sheet it will immediately start to melt and become un-spreadable. Continue with all of the batter until you have 8 to 10 cookies. Let cool for 30 minutes. Cookies hold for about a day in an airtight container.
  • To assemble:
  • When you are ready to serve the mousse, strain the ginger-flavored heavy cream into a large mixing bowl. Whip the cream until it holds a peak. Fold in the Lemon Curd. Divide into serving bowls and top with candied ginger and a fortune cookie.
  • Lemon Curd:.
  • In a medium, nonreactive saucepan, combine the lemon juice and butter, place over medium-high heat and heat to just under a boil. In a medium, heatproof bowl, whisk the eggs and egg yolks until blended, then slowly whisk in the sugar until combined. Remove the lemon juice mixture from the heat and gradually whisk a little of it into the sugar/egg mixture. Continue whisking the hot liquid into the sugar/egg mixture, a little at a time, until all of it has been incorporated. When all of the hot liquid has been incorporated, return the contents of the bowl to the saucepan and return the saucepan to medium heat. Cook, stirring continuously with a wooden spoon and making sure to scrape the bottom of the pan frequently to prevent the eggs from scrambling, for 5 to 8 minutes, or until the mixture thickens and coats the spoon thickly. To test, draw your finger along the back of the spoon; the curd should hold the trail for a second or two before it fills. Remove the curd from the heat and strain it through a fine-mesh sieve into a bowl. Whisk in the vanilla and salt. You should have about 3 cups. Cover tightly and refrigerate for 1 to 2 hours, or until cold. (The curd can be made up to 5 days in advance and stored in an airtight container in the refrigerator.).

Nutrition Facts : Calories 669.8, Fat 48.4, SaturatedFat 29.2, Cholesterol 282.2, Sodium 125.8, Carbohydrate 54.6, Fiber 0.3, Sugar 44.8, Protein 7.8

LEMON-GINGER MOUSSE



LEMON-GINGER MOUSSE image

Categories     Ginger     Dessert     Freeze/Chill

Yield 12 servings

Number Of Ingredients 11

1 quart heavy cream
1 cup minced fresh ginger (6 ounces)
3/4 teaspoon ground ginger
1 1/2 cups fresh lemon juice (from about 10 lemons)
6 tablespoons unsalted butter, softened
6 large eggs
3 large egg yolks
1 1/2 cups sugar
3/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
3 tablespoons minced candied ginger

Steps:

  • In a medium saucepan, combine 3 3/4 cups of the heavy cream with the fresh and ground ginger and bring to a simmer. Cover and let cool, then refrigerate overnight. 2. Set a fine mesh sieve in a large bowl; set the bowl in a larger bowl of ice water. In a large saucepan, combine the lemon juice, butter and the remaining 1/4 cup of heavy cream; bring just to a simmer. In a medium bowl, whisk the whole eggs with the egg yolks and sugar until smooth. Gradually whisk in half of the hot lemon mixture; whisk the mixture into the saucepan. Cook the curd over moderate heat, stirring constantly with a wooden spoon, until thickened and an instant-read thermometer inserted in it registers 175°, about 5 minutes. Whisk in the salt and vanilla. Strain the lemon curd into the prepared bowl and let cool completely. Rinse and dry the strainer 3. Strain the ginger cream into another large bowl. Using an electric mixer, beat the ginger cream at high speed until firm. Fold the whipped ginger cream into the lemon curd. Spoon into glasses. Garnish with the candied ginger and refrigerate until ready to serve. Make Ahead: The mousse can be refrigerated overnight. Serve with Green-Tea Fortune Cookies. (check @ Food&Wine.com)

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