Recipes Lemon-Ginger Mousse 4.0 (1,089) Add your rating & review This mousse is a terrific way to end Thanksgiving dinner because it's appropriately indulgent, but also light and tangy. It uses ginger in three forms — fresh, ground and candied — for layers of heat and flavor. By Joanne Chang Joanne Chang Joanne Chang is a James Beard award-winning pastry chef, restaurateur, and five-time cookbook author with close to 30 years in the culinary industry. Since 2000, she's been the owner of Boston's Flour Bakery + Cafe — now with 10 locations — and in 2007 opened the acclaimed restaurant Myers+Chang with her husband Christoper Myers. Food & Wine's Editorial Guidelines Updated on April 8, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 45 mins Yield: 12 Ingredients 1 quart heavy cream 1 cup minced fresh ginger (6 ounces) ¾ teaspoon ground ginger 1 ½ cups fresh lemon juice (from about 10 lemons) 6 tablespoons unsalted butter (softened) 6 large eggs 3 large egg yolks 1 ½ cups sugar ¾ teaspoon kosher salt 1 teaspoon pure vanilla extract 3 tablespoons minced candied ginger Directions In a medium saucepan, combine 3 3/4 cups of the heavy cream with the fresh and ground ginger and bring to a simmer. Cover and let cool, then refrigerate overnight. Set a fine mesh sieve in a large bowl; set the bowl in a larger bowl of ice water. In a large saucepan, combine the lemon juice, butter and the remaining 1/4 cup of heavy cream; bring just to a simmer. In a medium bowl, whisk the whole eggs with the egg yolks and sugar until smooth. Gradually whisk in half of the hot lemon mixture; whisk the mixture into the saucepan. Cook the curd over moderate heat, stirring constantly with a wooden spoon, until thickened and an instant-read thermometer inserted in it registers 175°, about 5 minutes. Whisk in the salt and vanilla. Strain the lemon curd into the prepared bowl and let cool completely. Rinse and dry the strainer Strain the ginger cream into another large bowl. Using an electric mixer, beat the ginger cream at high speed until firm. Fold the whipped ginger cream into the lemon curd. Spoon into glasses. Garnish with the candied ginger and refrigerate until ready to serve. Make Ahead The mousse can be refrigerated overnight. Serve With Green-Tea Fortune Cookies. Rate it Print