Lemon Ginger Mousse

Last Updated on

lemon ginger mousse

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! :)

lemon ginger mousse
Print Recipe
0 from 0 votes

Lemon Ginger Mousse

Course: Dessert
Cuisine: American
Keyword: ginger, lemon
Servings: 4
Calories: 640kcal

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:

  • 2 organic lemons
  • 2 cups granulated sugar

Instructions:

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.

Nutrition

Calories: 640kcal

Made this recipe? It would be awesome if you could leave a rating. No need to type anything, just tap or click the stars in the recipe card and you’re done. Thanks!

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 to Nicole B. Cancel reply

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