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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! :)
Lemon Ginger Mousse
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
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Stunning shot! Such a lovely elegant dessert x
Thank you, Louise! Elegant yet simple, my favorite combo. :)
What a lovely recipe!! SO refreshing and satisfying! Perf for this time of year :) Great recipe! Thanks for sharing!
Thank you so much, Cailee! It was refreshing indeed. :)
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 :)
You too, Kathleen! :)
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
That’s very nice of you to say, Jyothi, thank you so much! I’m glad you like it. :)
It looks perfect! love the way the glass looks against the tile!
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… :))