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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
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:
- 2 organic lemons
- 2 cups granulated sugar
For the lemon mousse:
- Add gelatin and 3 tablespoons of cold water into a saucepan. Let sit for 4 minutes.
- 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.
- Whip the egg whites to stiff peaks.
- Whip the cream with 1 teaspoon sugar to stiff peaks.
- Heat the bloomed gelatin until just dissolved.
- Whisk the gelatin into the egg yolk mix.
- Fold in the cream (you don’t have to be particularly careful, I just used my whisk).
- Fold in the egg whites (again, no need to be too careful).
- Fill the mix into individual glasses, bowls or a serving bowl.
- Chill until set.
For the candied lemon peel:
- Peel the lemons with a lemon peeler.
- Add the peels to a saucepan along with 2 cups of cold water.
- Bring the water to a boil, then drain.
- Repeat the two previous steps two more times.
- Add sugar, 1 cup cold water and the lemon peel back into the saucepan and bring to a boil.
- Simmer on low heat, uncovered, until translucent (about 30 minutes).
- Turn the heat off and let the peels cool a bit.
- 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).
- Place on a plate and let cool.
- Garnish the mousse with the candied lemon peel.