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
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.