This light and airy mousse is full of lemon flavor with just a touch of ginger. It’s a great and easy-to-make summer dessert.
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Ingredients:
How to make the mousse:
Step 1. This mousse is set with gelatin and that’s what this recipe starts with: add 1 teaspoon powdered, unflavored gelatin and 3 tablespoons cold water to a saucepan and set aside.
Step 2. In a large mixing bowl, combine:
- 2 egg yolks*
- 1/3 cup granulated sugar
- 1/2 teaspoon powdered ginger
- 1 teaspoon lemon zest, lightly packed
- 3 tablespoons lemon juice
*RECIPE NOTE: Add the egg whites to a clean mixing bowl. You will whip them later.
Step 3. Briefly whisk the ingredients together, then set aside.
Step 4. Whip the 2 egg whites to stiff peaks. Set aside.
Step 5. 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 whipping the egg whites and the cream). Set aside.
Step 6. By now the gelatin has soaked up the water and you can heat it up just enough to dissolve it completely (this should only take a minute). Whisk the gelatin into the egg yolk mix.
Step 7. Add the whipped cream to the egg mix.
Step 8. Quickly whisk it into the mix.
Step 9. Add the whipped egg whites to the mix.
Step 10. Quickly whisk them in until fully combined.
Step 11. Quickly fill the mousse into individual glasses or a serving bowl and chill in the fridge for at least 1 hour.
To serve the mousse, top each serving with a thin slice of lemon and sprinkle with finely chopped pistachios (optional).
Variations on this recipe:
For a different way to flavor this mousse, check out my Bavarian Cream recipe. It’s the same base recipe but flavored with hazelnut liqueur instead of lemon and ginger.
More delicious fruit desserts:
Made this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!
Recipe Card
Lemon Ginger Mousse
Ingredients:
- 1 teaspoon powdered, unflavored gelatin
- 2 eggs, separated
- ⅓ cup granulated sugar
- ½ teaspoon powdered ginger
- 1 teaspoon lemon zest, lightly packed
- 3 tablespoons lemon juice
- ½ cup heavy cream
- 1 teaspoon granulated sugar
- thin lemon slices, as garnish
- finely chopped pistachios, as garnish
Instructions:
- 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 (at least 1 hour).
- Garnish the mousse with a thin slice of lemon and finely chopped pistachios (optional).
Cailee
What a lovely recipe!! SO refreshing and satisfying! Perf for this time of year :) Great recipe! Thanks for sharing!
Nicole B.
Thank you so much, Cailee! It’s refreshing indeed. :)
Kathleen | Hapa Nom Nom
Ooo… what a wonderful combination for a mouse. I always prefer a fresh, citrus dessert to chocolate – so this is perfect for me! Hope you have a fab Labor Day weekend :)
Nicole B.
You too, Kathleen! :)
Jyothi - Currytrail.in
Oh my, these are lovely, Nicole. Mousse looks so incredibly fluffy and delicious. And LOVE the light scene depicted in this shot. You are a genuis
Nicole B.
That’s very nice of you to say, Jyothi, thank you so much! I’m glad you like it. :)