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Lemon-Ginger Mousse and Pistachio Tuiles


Dip crisp pistachio tuiles into a creamy lemon-ginger mousse for a dessert that is, paradoxically, incredibly rich yet fantastically light.

  • Servings: 4

Source: Martha Stewart Living, April 2007


  • 4 large eggs
  • 2/3 cup sugar
  • 2/3 cup fresh lemon juice (2 to 3 lemons)
  • 1 teaspoon finely grated fresh ginger
  • 1 cup heavy cream
  • Pistachio Tuiles, for serving


  1. 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.

  2. 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.

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