Lemon Ginger Mousse

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.

Ingredients:

How to make it:

Bloom the gelatin:

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.

Whisk egg yolks, sugar and flavorings:

Step 2. In a large mixing bowl, combine:

• 2 egg yolks*
• ⅓ cup granulated sugar
• ½ 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.

Whip the egg whites:

Step 4. Whip the 2 egg whites to stiff peaks. Set aside.

Whip the cream:

Step 5. In a separate bowl, whip ½ 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.

Add the gelatin:

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.

Whisk in the whipped cream:

Step 7. Add the whipped cream to the egg mix.

Step 8. Quickly whisk it into the mix.

Whisk in the whipped egg whites:

Step 9. Add the whipped egg whites to the mix.

Step 10. Quickly whisk them in until fully combined.

Chill the mousse:

Step 11. Quickly fill the mousse into individual glasses or a serving bowl and chill in the fridge for at least 1 hour.

How to serve it:

To serve the mousse, top each serving with a thin slice of lemon and sprinkle with finely chopped pistachios (optional).

You can keep the mousse refrigerated for several hours but you should consume it on the same day that you made it.

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:

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Full Recipe

Lemon Ginger Mousse

Nicole B.

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.

4 from 3 votes

Print Recipe

Prep Time 20 mins

Chill Time: 1 hr

Total Time 1 hr 20 mins

Course Dessert

Cuisine American

Servings 4

Calories 640 kcal

Ingredients

  

1x2x3x

• ▢ 1 teaspoon powdered, unflavored gelatin
• ▢ 2 eggs, separated
• ▢ ⅓ cup + 1 teaspoon granulated sugar
• ▢ ½ teaspoon powdered ginger
• ▢ 1 teaspoon lemon zest, lightly packed
• ▢ 3 tablespoons lemon juice
• ▢ ½ cup heavy cream
• ▢ 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 ⅓ 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).

Notes

*You don’t need to clean the beaters in between whipping the egg whites and whipping the cream.

Nutrition

Calories: 640kcal

Keyword ginger desserts, lemon ginger mousse

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