Flour Bakery's Lemon and Ginger Mousse
This light and tangy lemon and ginger mousse reflects Chef Joanne Chang's Taiwanese heritage, and serves as the perfect complement to her pork and chive dumplings and scallion pancakes.
This is a complicated recipe, so we suggested you read the whole thing before you begin.
For Lemon Curd
1 cup lemon juice (about 6 to 7 lemons)
1/4 cup unsalted butter, cut into small pieces
2 egg yolks
1 cup sugar
1/4 tsp. vanilla extract
1/8 tsp. kosher salt
For Ginger Mousse
2-1/2 cups heavy cream
3-inch knob of fresh unpeeled ginger, roughly chopped
1/2 tsp. dried ground ginger
2-1/2 cups lemon curd (recipe above)
1/2 cup candied crystallized ginger, chopped for garnish
Prepare 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. It should take 1-2 minutes. Remove from heat.
In a medium, heatproof bowl, whisk the eggs and egg yolks until blended, then slowly whisk in the sugar until combined.
Gradually whisk a little of lemon-juice mixture 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 2 1/2 cups. Place a piece of plastic wrap directly on top of the curd to prevent a skin from forming. 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.)
Prepare Ginger Mousse
Place heavy cream, chopped fresh ginger, and ground ginger in a large saucepan and bring to just under a boil. Turn off heat, and let cream sit for about an hour to infuse with the ginger.
Remove from heat and store in an airtight container in the refrigerator overnight (or up to 4 days).
When you are ready to serve the mousse, use a sieve or strainer to strain the cold heavy cream into a large mixing bowl. Whip cream in a medium bowl or in a stand mixer using medium speed until it holds a stiff peak.
Fold in the lemon curd, using a spatula to cut down the middle of mixture and turning the mixing bowl one-quarter rotation. Repeat until evenly folded. Do not over mix. Divide into serving bowls and top with candied ginger.
Serves 6 to 8
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