Made this for Passover - but served a bit of it last night. Very good! Especially w/ some grated dark chocolate on it.
Lemon-Ginger Mousse
Serves 4
4 large eggs
2/3 cup sugar
2/3 cup fresh lemon juice
1 tsp. finely grated ginger
1 cup heavy cream
Whisk eggs, sugar, lemon juice, and ginger in a medium, heavy saucepan. Cover over medium-low heat, stirring, until smooth, about 4 minutes. Riase 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).
(I don’t remember which magazine I took this from?)
Lemon-Ginger Mousse
Serves 4
4 large eggs
2/3 cup sugar
2/3 cup fresh lemon juice
1 tsp. finely grated ginger
1 cup heavy cream
Whisk eggs, sugar, lemon juice, and ginger in a medium, heavy saucepan. Cover over medium-low heat, stirring, until smooth, about 4 minutes. Riase 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).
(I don’t remember which magazine I took this from?)