Rating: 3.45 stars
22 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 1
  • 22 Ratings

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

Martha Stewart Living, April 2007

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Servings:
4
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Ingredients

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Directions

Instructions Checklist
  • 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.

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  • 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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Reviews

22 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 1