Lemon Ginger Mousse And Pistachio Tuiles Recipes

Steps:

• Preheat oven to 350 degrees. Whisk sugar, egg whites, and salt in a medium bowl until sugar has dissolved. Whisk in butter, then flour. Stir in pistachios.
• Line a baking sheet with a nonstick baking mat. Place a long-handled wooden spoon on a clean work surface; prop up each end on a metal spoon to raise it slightly (you will use handle of wooden spoon to form tuiles).
• Drop teaspoons of batter onto baking mat, spacing about 2 inches apart; flatten into 1 1/2-inch rounds. Bake until pale golden, 8 to 10 minutes. Let cool on baking sheet 30 seconds.
• Working quickly with one cookie at a time, use an offset spatula to lift cookies from sheet and drape them over spoon handle. (If cookies become too crisp to work with, return to oven until pliable, about 1 minute.) Let cookies cool slightly, 20 to 30 seconds, then remove from handle; press sides together to close. Let cool completely. Repeat with remaining batter.

Steps:

• For the mousse: Place the heavy cream, fresh ginger and ground ginger in a medium saucepan and bring to just under a boil. Turn off the heat and let the cream sit for about an hour. Remove from the heat and store in an airtight container in the refrigerator overnight or up to 4 days.
• For the fortune cookie: In a medium bowl, whisk together the sugar and egg whites until combined. Whisk in the melted butter, then the flour and then the ginger (or extract or spice of your choice). Place the batter in an airtight container and refrigerate for at least 4 hours or overnight. (The batter will keep in the refrigerator for up to a week in an airtight container.)
• Preheat the oven to 325 degrees F. Line a very flat, level baking sheet with a silicone baking mat or parchment paper, and liberally spray with nonstick cooking spray.
• Spoon about a tablespoon of batter onto the baking sheet and, using the back of the spoon or an offset spatula, carefully spread the batter into a circle 6 to 7 inches in diameter. Your first few times you should probably stick to making these one at a time but once you get the hang of it, try making 2 to 3 at a time. Bake until the tuile is completely golden brown all over, 12 to 14 minutes.
• As soon as the tuile is done, remove it from the oven and immediately start to slide a spatula underneath the tuile to loosen it from the sheet. The tuile will go through several stages before it gets to its final cooled and crispy state. Directly out of the oven it is too hot and delicate to handle. After about 10 seconds it firms up enough to hold its shape so you can handle it and shape it. It stays pliable for 10 to 15 more seconds; this is your window of opportunity to work with the cookie. Once you've worked the spatula under the whole cookie, pick it up and shape into a fortune cookie. If you wait too long the cookie starts to harden and cool and then your attempt to shape it will result in a shattered mess. You can place the cookie back into the oven for a few seconds to re-warm it into a pliable state. However, with each reheating, the cookie cools down even faster so I recommend only 2 re-heatings. Use a new cool baking sheet for each batch or cool your baking sheet under cool water before reusing. If you try to spoon the batter onto a hot sheet it will immediately start to melt and become un-spreadable. Continue with all of the batter until you have 8 to 10 cookies. Let cool for 30 minutes. Cookies hold for about a day in an airtight container.
• To assemble: When you are ready to serve the mousse, strain the ginger-flavored heavy cream into a large mixing bowl. Whip the cream until it holds a peak. Fold in the Lemon Curd. Divide into serving bowls and top with candied ginger and a fortune cookie.
• In a medium, nonreactive saucepan, combine the lemon juice and butter, place over medium-high heat and heat to just under a boil. In a medium, heatproof bowl, whisk the eggs and egg yolks until blended, then slowly whisk in the sugar until combined. Remove the lemon juice mixture from the heat and gradually whisk a little of it into the sugar/egg mixture. Continue whisking the hot liquid into the sugar/egg mixture, a little at a time, until all of it has been incorporated. When all of the hot liquid has been incorporated, return the contents of the bowl to the saucepan and return the saucepan to medium heat. Cook, stirring continuously with a wooden spoon and making sure to scrape the bottom of the pan frequently to prevent the eggs from scrambling, for 5 to 8 minutes, or until the mixture thickens and coats the spoon thickly. To test, draw your finger along the back of the spoon; the curd should hold the trail for a second or two before it fills. Remove the curd from the heat and strain it through a fine-mesh sieve into a bowl. Whisk in the vanilla and salt. You should have about 3 cups. Cover tightly and refrigerate for 1 to 2 hours, or until cold. (The curd can be made up to 5 days in advance and stored in an airtight container in the refrigerator.)

Steps:

• Mix sugar, flour, and salt with a mixer on low speed. Add lemon and orange juices, and beat until just combined. Slowly pour in butter, then increase speed to medium. Add lemon and orange zests, and continue to beat until combined. Cover, and refrigerate overnight (or up to 1 week).
• Preheat oven to 350 degrees. Spoon batter, 1 teaspoon for each cookie, onto a baking sheet lined with a nonstick baking mat, spacing mounds at least 2 inches apart. (Refrigerate remaining batter between batches.) Using a small offset spatula, spread mounds into 3-inch circles. Bake cookies until uniformly light gold, 10 to 12 minutes. Let cool on baking sheet for 1 minute. Working quickly, flip cookies over, smooth side up, and roll each around the handle of a wooden spoon. Let stand until hardened. (If cookies become too difficult to roll, return to oven until warm and flexible.) Repeat with remaining batter. Rolled cookies will keep, layered between parchment and covered, for up to 3 days.

Steps:

• Combine the fondant and corn syrup in a saucepan and cook over medium heat until a light caramel color. Stir in the pistachios and scrape out onto a Silpat or parchment. Let cool completely.
• Heat the oven to 325°F or 300°F on convection.
• Break the pistachio mixture into small pieces. Working in small batches, process to a very fine powder in a spice grinder.
• Line a baking sheet with a Silpat and set a 2 1/4-inch round stencil (see Note) on top. Sprinkle a thin, even layer of the powder into the stencil. Lift the stencil up and repeat.
• Bake until golden brown, about 10 minutes. Let cool completely and store, layered between pieces of parchment, in an airtight container.

Steps:

• Heat the oven to 160C/140C fan/gas 4. For the shortbread, butter a 20cm shallow cake or tart tin. Whisk the butter and sugar together until pale and well-combined, then fold in both gingers, the pistachios and a pinch of salt. Sift in the flour and knead to a soft dough in the bowl. Tip into the tin and press the mixture into the base in an even layer.
• Bake for 25-30 mins until pale golden and dry-looking. Cut the shortbread into slices or wedges while hot, then leave to cool in the tin - it will firm up as it cools. Sprinkle with the ½ tbsp caster sugar.
• To make the mousse, whip the double cream, lemon zest, lemon curd and yogurt in a bowl with an electric whisk until soft peaks form. Spoon into small serving glasses or ramekins and chill.
• Mash half the raspberries with the icing sugar using a fork, or purée in a small blender along with any defrosting juices to make a coulis. Cover and chill until ready to serve.
• To serve, spoon the coulis over the mousses, garnish with the remaining raspberries and serve with the shortbread wedges alongside.