Lemon Ginger Mousse Recipes

Steps:

• Whisk eggs, sugar, lemon juice, and ginger in a medium, heavy saucepan. Cook over medium-low heat, stirring, until smooth, about 4 minutes. Raise heat to medium; cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, 7 to 9 minutes. Pour through a fine sieve into a bowl. Place plastic wrap directly on surface, and refrigerate until cold, about 30 minutes.
• Using a whisk, beat cream until soft peaks form; fold whipped cream into lemon mixture. Cover, and refrigerate at least 30 minutes (up to 2 days). Spoon into bowls, and serve with tuiles.

Steps:

• In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.

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:

• In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
• Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
• Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.

Steps:

• Using a Japanese ginger grater or very fine holes on grater, grate ginger to make 2 teaspoons ginger shreds and juice. In a small bowl mix ginger with remaining ingredients. Let stand 10 minutes. Pour sauce through a fine strainer and serve with pan-fried scallops.;

Steps:

• Put two-thirds of the lemon curd into a large bowl with the zest and cream, then beat with an electric whisk until it just holds its shape. Dribble over the rest of the lemon curd and divide between 6 small glass pots or glasses, marbling the curd through as you go. Sit the pots on a small tray, cover the whole lot with cling film and freeze for 30-40 minutes.
• Put the biscuits in a strong plastic bag and bash with the end of a rolling pin to crumbs. When you're ready for pudding, remove the pots from the freezer (they should be ice cold but still soft and creamy), top with crumbs and serve.

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.

Steps:

• In a small bowl, soften gelatin in water, 3 to 5 minutes. Place bowl over hot water; stir until gelatin dissolves. Keep warm.
• Pour half and half into a small saucepan. Stir constantly over low heat until almost boiling.
• In the top of a double boiler, beat egg yolks until blended; beat in 1/4 cup sugar. Gradually stir in hot half and half; place over hot water. Stir constantly until warmed through.
• Stir in dissolved gelatin and chopped ginger. Let stand 10 to 15 minutes. Stir in rum.
• In a medium bowl, beat egg whites until stiff but not dry; stir in remaining 2 Tablespoons sugar and the salt. Carefully fold egg-yolk mixture into egg-white mixture.
• Spoon mousse into a serving bowl or individual dessert dishes. Cover; refrigerate about 3 hours. To serve, decorate with crystallized ginger pieces.

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.
• Lemon Curd:.
• 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:

• Beat heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until stiff peaks form, starting on low speed and increasing to high speed, for about 2 minutes; set aside.
• Beat cream cheese in a bowl with an electric mixer until lump free, 1 to 2 minutes. Add the lemon curd and vanilla extract and mix until smooth and creamy, 1 to 2 minutes.
• Fold whipped cream into the lemon mixture until just combined. Divide mousse equally among 4 dessert dishes or ramekins. Chill for at least 1 hour before serving.
• Garnish with fresh berries and mint leaves.