Joanne Chang'S Lemon-Ginger Mousse Coupe Recipe

Name: Joanne Chang'S Lemon-Ginger Mousse Coupe Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups/600 milliliters heavy cream; 3-inch/7.5-centimeter piece fresh ginger, unpeeled and roughly chopped; 1/2 teaspoon ground ginger; 2 1/2 cups/600 mililiters Lemon Curd (recip efollows); 1/2 cup/80 grams chopped crystallized ginger for garnish; 1 cup/240 mililiters freshly squeezed lemon juice; 4 tablespoons/55 grams unsalted butter, cut into small pieces; 4 large eggs; 2 egg yolks; 1 cup/200 grams granulated sugar; 1/4 teaspoon vanilla extract; 1/8 teaspoon kosher salt

Servings: persons

2 1/2 cups/600 milliliters heavy cream
3-inch/7.5-centimeter piece fresh ginger, unpeeled and roughly chopped
1/2 teaspoon ground ginger
2 1/2 cups/600 mililiters Lemon Curd (recip efollows)
1/2 cup/80 grams chopped crystallized ginger for garnish
1 cup/240 mililiters freshly squeezed lemon juice
4 tablespoons/55 grams unsalted butter, cut into small pieces
4 large eggs
2 egg yolks
1 cup/200 grams granulated sugar
1/4 teaspoon vanilla extract
1/8 teaspoon kosher salt

1
:In a medium, non-reactive saucepan, combine the lemon juice and butter, place over medium-high heat, and heat to just under a boil. Meanwhile, in a medium, heatproof bowl, whisk together the eggs and egg yolks until blended, then slowly whisk in the sugar until well 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.
2
Return the contents of the bowl to the saucepan and cook over medium heat, 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.
3
Remove the curd from the heat and strain through the sieve into a medium, heatproof bowl. Whisk in the vanilla and salt. 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 before using. The curd can be stored for up to 5 days in an airtight container in the refrigerator.
4
: In a medium saucepan, combine the cream and fresh and ground ginger and bring to just under a boil over high heat. Remove from the heat and let the cream sit for about 1 hour to infuse with the ginger. Transfer to an airtight container and refrigerate for at least overnight or up to 4 days.
5
When you are ready to serve the mousse, strain the chilled cream into the bowl of the stand mixer or into a large bowl if using a handheld mixer. Whip the cream on medium speed until it holds a stiff peak. Then, using a rubber spatula, fold the lemon curd into the whipped cream just until fully incorporated.
6
Divide the mousse equally among serving bowls and top with the candied ginger. Serve immediately.

1341

kcal

Calories

119

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 cups/600 milliliters heavy cream, 3-inch/7.5-centimeter piece fresh ginger, unpeeled and roughly chopped, 1/2 teaspoon ground ginger, 2 1/2 cups/600 mililiters Lemon Curd (recip efollows), and more.

Yes, Joanne Chang'S Lemon-Ginger Mousse Coupe Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!