Joanne Chang's Lemon-Ginger Mousse Coupe Recipe

Joanne Chang's Lemon-Ginger Mousse Coupe Recipe
14 Ingredients
  • For Mousse
  • 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
  • For Lemon Curd
  • 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
Nutrition
873
44% daily value
6 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

101% 65

Saturated

195% 39

Trans

- 1

Monounsaturated

- 19

Polyunsaturated

- 3

Carbs

23% 68

Carbs (net)

- 67

Fiber

4% 1

Sugars

- 62

Sugars, added

- 33

Protein

20% 10

Cholesterol

144% 433

Sodium

7% 157

Calcium

12% 118

Magnesium

5% 23

Potassium

6% 284

Iron

7% 1

Zinc

10% 1

Phosphorus

28% 198

Vitamin A

77% 696

Vitamin C

40% 36

Thiamin (B1)

6% 0

Riboflavin (B2)

31% 0

Niacin (B3)

1% 0

Vitamin B6

14% 0

Folate equivalent (total)

13% 51

Folate (food)

- 51

Folic acid

- 0

Vitamin B12

32% 1

Vitamin D

16% 2

Vitamin E

17% 2

Vitamin K

4% 5
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