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This light and airy mousse is full of lemon and ginger flavor and is easy to make. 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 whisk in whipped egg whites and whipped cream.
This post was originally published on Sept. 3, 2015.
RECIPE NOTE: This lemon ginger mousse is a variation of my Bavarian cream recipe. For detailed step-by-step photos of how to make the mousse, head on over to this post: Bavarian Cream.
How to make lemon ginger mousse:
This mousse is set with gelatin and that’s what this recipe starts with: soak 1 teaspoon powdered, unflavored gelatin in 3 tablespoons cold water for a few minutes. While that’s going, work on the custard.
Make the custard by whisking 2 egg yolks with 1/3 cup granulated sugar, 1/2 teaspoon powdered ginger, 1 teaspoon lemon zest and 3 tablespoons lemon juice by hand. Once the mix is nice and creamy, set it aside and whip the 2 egg whites to stiff peaks. In a separate bowl, whip 1/2 cup heavy cream with 1 teaspoon granulated sugar to stiff peaks (you don’t need to clean the beaters in between).
By now the gelatin has soaked up the water and you can heat it up just enough to dissolve it completely.
Whisk the gelatin into the egg/lemon/ginger mix, then whisk in the whipped cream and the egg whites.
Quickly fill the mousse into individual glasses or a serving bowl and chill it in the fridge for at least one hour.
To make the candied lemon peel, boil and drain the pieces of lemon peel three times, then cook them in a mix of 1 cup water and 2 cups sugar for about 30 minutes. To curl the peel, wrap it around the handle of a wooden spoon and let it harden (watch out not to burn your fingers).
To serve the mousse, top each serving with a curled lemon peel.
Lemon ginger mousse ingredients for four:
More fruit desserts:
- Raspberry Custard
- Vanilla Cream with Cinnamon-Sugared Cranberries
- Lemon Cream Puffs
- Black Forest Eton Mess
- Raspberry Apple Crisp
- Stovetop Apple Crisp
- Almond Orange Mousse with Anise
- Apple Tart with Chai-Spiced Custard Sauce
Lemon Ginger Mousse
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.
- Whisk in the whipped cream.
- Whisk in the egg whites.
- 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.
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