Lemon Ginger Mousse

Last Updated on

lemon ginger mousse dark food photography

I’ve got a light, fluffy and very flavorful mousse full of lemon juice, lemon zest and powdered ginger today. It’s very easy to make and literally takes just a few minutes. All you have to do is whisk egg yolks, sugar, lemon juice, lemon zest and ginger together, add a bit of bloomed gelatin and then fold in whipped egg whites and whipped cream.

The candied lemon peel takes a bit more time but is equally simple. You just boil and drain the lemon peel three times, then cook the peel in a mix of water and sugar for about 30 minutes. To curl the peel, wrap it around the handle of a wooden spoon and let it harden (but watch out not to burn your fingers). And that’s all there is to it! :)

——————————————–

Food Photography and Styling: I chose an elegant theme here because I thought that fit the recipe best. The glass (it’s a really cool, unique glass that I bought at a local kitchen store a few years ago) stands on a black, very shiny tile and I placed a black foam board in the back of the frame. I lit the glass through my doorframe (like I showed you here) with my strobe. Initially I placed the glass in the center of the frame but I thought it had more impact off-center. I also made a few attempts at wrangling a spoon into the composition but it really didn’t work so I let the glass fend for itself without any supporting cast so to speak.

Camera Settings: Nikon D600, 105mm, f/5.6, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight.

——————————————–

Lemon Ginger Mousse Recipe

serves 4

INGREDIENTS:

For the mousse:

  • 1 teaspoon powdered, unflavored gelatin
  • 2 eggs, separated
  • 1/3 cup granulated sugar
  • 1/2 teaspoon powdered ginger
  • 1 teaspoon lemon zest
  • 3 tablespoons lemon juice
  • 1/2 cup heavy cream
  • 1 teaspoon granulated sugar

For the candied lemon peel:

  1. 2 organic lemons
  2. 2 cups granulated sugar

 

DIRECTIONS:

For the lemon mousse:

  1. Add gelatin and 3 tablespoons of cold water into a saucepan. Let sit for 4 minutes.
  2. While the gelatin is blooming, whisk the egg yolks with 1/3 cup sugar, ginger, lemon zest and lemon juice until well combined. Set aside.
  3. Whip the egg whites to stiff peaks.
  4. Whip the cream with 1 teaspoon sugar to stiff peaks.
  5. Heat the bloomed gelatin until just dissolved.
  6. Whisk the gelatin into the egg yolk mix.
  7. Fold in the cream (you don’t have to be particularly careful, I just used my whisk).
  8. Fold in the egg whites (again, no need to be too careful).
  9. Fill the mix into individual glasses, bowls or a serving bowl.
  10. Chill until set.

For the candied lemon peel:

  1. Peel the lemons with a lemon peeler.
  2. Add the peels to a saucepan along with 2 cups of cold water.
  3. Bring the water to a boil, then drain.
  4. Repeat the two previous steps two more times.
  5. Add sugar, 1 cup cold water and the lemon peel back into the saucepan and bring to a boil.
  6. Simmer on low heat, uncovered, until translucent (about 30 minutes).
  7. Turn the heat off and let the peels cool a bit.
  8. Take them out, one by one, and drape them around the handle of a wooden spoon to curl them a bit. (Be careful not to burn yourself).
  9. Place on a plate and let cool.
  10. Garnish the mousse with the candied lemon peel.

10 comments

    • Nicole B. says:

      Thank you, Sheena! I did like the tile too in this shot. (I must have had that tile for 5 years but I think this is the first time I used it successfully… :))

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.