Traditional recipes

Ginger Mousse

Ginger Mousse


October 2009


Recipe Preparation

Nutritional Content

One serving contains the following: Calories (kcal) 189.2 %Calories from Fat 56.6 Fat (g) 11.9 Saturated Fat (g) 6.2 Cholesterol (mg) 237.2 Carbohydrates (g) 18.0 Dietary Fiber (g) 0.0 Total Sugars (g) 16.9 Net Carbs (g) 18.0 Protein (g) 3.4

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Easy Ginger Mousse with Honey and Toasted Coconut

A mousse can serve as a refreshing end to a boldly flavored meal. It takes a few hours of foresight but, because there are no eggs, this is a comparatively easy and foolproof recipe. What you trade in ease, however, you lose in durability. It’s best to assemble this dessert right before serving, though it can withstand some time in the refrigerator if already spooned into serving cups. Do add the toasted coconut flakes right before serving, as they tend to absorb moisture and get soggy.

Washington blackberry honey tastes wonderful with the ginger, but any favorite local honey will hit the spot. For the Greek yogurt, Nancy’s now makes an excellent, tart version that works beautifully in this recipe. Greek Gods takes a close second place Fage is not tart enough.

1 pint heavy cream, divided
5 inch piece of unpeeled fresh ginger, chopped finely
1/4 teaspoon ground ginger powder
1 cup nonfat Greek yogurt
1/4 cup honey
1/4 teaspoon vanilla
1 pinch fine salt
1 cup unsweetened coconut flakes (not shredded use the wider-cut flakes)

Heat 1 cup of the heavy cream, the chopped ginger, and the ground ginger powder in a saucepan over medium heat, stirring frequently, until the cream almost comes to a boil. Turn off the heat and immediately remove the pan from burner. Let the cream and ginger steep, covered, for 20 minutes before pouring it into a bowl and chilling it in the refrigerator for at least 3 hours.

Meanwhile, whisk together the yogurt, honey, and salt in a small bowl to completely incorporate the ingredients and create a smooth mixture. Store in the refrigerator.

Preheat the oven to 375°F. Toast the coconut flakes by spreading them flat on a sheet pan and baking for 2 minutes. Watch the flakes closely, because they burn easily. They should be taken out of the oven when they are mostly golden brown. Immediately pour the flakes into a shallow bowl or plate to prevent over-browning from the heat of the pan.

When you’re ready to serve dessert, remove the ginger and cream from the refrigerator and strain the cream into a mixing bowl with a fine-meshed sieve, pushing the cream through with the back of a spoon. Discard the ginger.

Add the second cup of cream to the bowl with the infused cream and whip with a mixer until soft peaks form. This might take longer than plain whipped cream.

Fold the yogurt mixture into the whipped cream until they are fully blended together. Serve in chilled bowls or cups and garnish with a handful of toasted coconut flakes.

Lemon Ginger Seltzer

Love ginger ale, but don’t like the calories? This lemon ginger seltzer uses fresh ginger to perk up the taste and nutrition, while keeping the calories low. Flavorless collagen peptides boost the protein content, making this a satisfying drink that helps you stay full.

(Makes 4 servings)

2 tbsp fresh ginger root, peeled and chopped
¼ cup fresh lemon juice
¼ cup honey
¼ cup water
1 scoop INVIGOR8 Collagen Peptides

4 cups sparkling water
Lemon slices, for garnish

Place ginger root, lemon juice, honey and water in a small saucepan. Set over medium-high heat and cook until mixture begins to boil Reduce heat to medium-low and let simmer until mixture thickens and is reduced by half, about 10-15 minutes.

Remove ginger mixture from heat and stir in collagen. Let cool to room temperature.

To serve: place 1 tablespoon of simple syrup into each glass. Fill glasses with ice and top each glass with 1 cup of sparkling water and a lemon slice, if desired.

Preparation Time: 5 mins    Cooking Time: 10 mins    Total Time: 15 mins     4 Makes 4 servings
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    Main procedure
  1. Soak the gelatine in 2-3 tablespoon of warm water for 10 minutes.
  2. Mix the egg yolks, sugar and gelatine with another 2-3 tablespoon of water in a bowl and place it over a double boiler and whisk continuously to make a thick custard.
  3. When the mixture coats the back of a spoon it is ready and can be taken off the double boiler.
  4. Cool slightly and fold in the mango purée and the candied ginger.
  5. Whisk the egg whites in a clean dry bowl till soft peaks form and keep aside.
  6. Whip the cream and fold into the mango mixture.
  7. Gently add the whisked egg whites and fold it in carefully.
  8. Pipe it into a tart or a chocolate shell using a large 5 star nozzle.
  9. Serve chilled.

Iced Coffee Mocha />Irish Coffee />

Nutrient values (Abbrv) per serving
Energy 191 cal
Protein 4.1 g
Carbohydrates 18.6 g
Fiber 0.2 g
Fat 11.3 g
Cholesterol 0 mg
Sodium 17.8 mg

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Step 2 is confusing--is it saying mix the eggs sugar and gelatine mixture with an ADDITIONAL 2-3 Tbsp of water? Ot is it the water you already added to the gelatine? At the end of step 2 should my total water be 2-3 tbsp or 4-6?

Roast guinea fowl, fregola stuffing and peas with lemon and mint

This stuffing works well with chicken, too. The fregola with herbs and lemon started life as a side dish for grilled lamb. Here, it benefits from the juices of the bird, trickling through as it roasts.

Serves 4
fregola 200g
lemon thyme leaves 2 tbsp
parsley a small bunch
butter 30g
bay leaves 3
guinea fowl 1 x 1.5kg
olive oil 3 tbsp

For the peas:
parsley 10g
olive oil 3 tbsp
lemon juice of 1
peas 300g, frozen
mint leaves a small handful

Bring a medium saucepan of water to the boil, salt it lightly, then add the fregola and bring back to the boil. Lower the heat to a simmer, and leave to cook for 10-15 minutes, until al dente. Drain and set aside. Set the oven at 200C/gas mark 6.

Chop the lemon thyme leaves and stir into the fregola. Remove the leaves from the parsley and roughly chop, then add to the fregola with the butter cut into small pieces. Season with salt and black pepper. Add the bay leaves then spoon the fregola inside the guinea fowl. Rub the olive oil over the bird and season, then roast in the preheated oven for about 40-45 minutes.

Remove the guinea fowl from the oven and leave to rest for 10 minutes. For the peas: chop the parsley, warm the olive oil in a large, shallow pan then squeeze in the lemon juice. Tip in the peas, cover with a lid so the peas steam, and cook for 3-4 minutes, then stir in a little salt and the parsley and mint leaves.

Carve the guinea fowl then serve with the peas, stuffing and juices from the tin.

  • ½ cup sugar (see Tips)
  • 1 (.25 ounce) envelope unflavored gelatin
  • ¾ cup fat-free milk
  • 3 egg yolks, beaten
  • 1 (15 ounce) can pumpkin
  • 2 tablespoons finely chopped crystallized ginger or 1 teaspoon ground ginger
  • 1 teaspoon vanilla
  • ½ (8 ounce) tub frozen light whipped dessert topping, thawed
  • 3 gingersnaps, halved

In a medium saucepan, stir together sugar and gelatin. Stir in milk and egg yolks. Cook and stir over medium heat until gelatin is dissolved and mixture just begins to bubble. Remove from heat. Stir in pumpkin, ginger, and vanilla. Transfer mixture to a large bowl. Cool about 20 minutes.

Fold dessert topping into pumpkin mixture. Spoon into six 6-ounce tall glasses or serving dishes. Cover and chill about 5 hours or until firm. To serve, top each serving with a gingersnap half.

Tips: If using a sugar substitute, we recommend Splenda(R) Granular, Equal(R) Spoonful or packets, or Sweet 'N Low bulk or packets. Be sure to use package directions to determine product amount equivalent to 1/2 cup sugar. Nutrition Facts per serving with sugar substitute: 134 cal., 5 g total fat (3 g sat. fat), 103 mg chol., 47 mg sodium, 19 g carbo., 2 g fiber, 4 g pro. Exchanges: 1 other carbo., 0.5 medium-fat meat, 0.5 fat


For the mousse:

  • 3⁄4 cup freshly squeezed lemon juice
  • 1 envelope unflavored powdered gelatin
  • 1 1⁄4 cups ricotta (part skim is fine)
  • 3⁄4 cup granulated sugar
  • 1 Tbs. finely grated lemon zest
  • 2 tsp. finely grated fresh ginger
  • Pinch of table salt 4 whites from large eggs at room temperature
  • 1⁄2 tsp. cream of tartar
  • 1⁄2 cup confectioners’ sugar, sifted if lumpy
  • 12 gingersnap cookies + more for the crushed cookie topping (I use Nabisco or homemade molasses cookies)

The soufflés can be prepared, covered, and refrigerated for up to 2 days before serving. Have ready six 6-oz. ramekins arranged on a flat plate or quarter sheet pan. Cut parchment into six strips 2.5 inches wide and 12 inches long. Wrap one strip around each ramekin so that the paper covers the ramekin and stands 1 inch above the rim secure with tape. Lightly grease the inside of the paper rim (I use a paper towel dipped in a bit of neutral oil).


Preheat oven to 180C/350F/Gas 4.

For the chocolate mousse, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the butter and dark chocolate and stir until melted, smooth and well combined. Remove from the heat and set aside to cool slightly.

Whisk the egg yolks and sugar in a bowl until nearly white and thick in consistency.

Gently stir the whisked yolks into the butter and chocolate, then add the coffee.

Whisk the egg whites until stiff peaks form when the whisk is removed, then gently fold them into the chocolate mixture, until just combined.

Transfer the mousse to small cups or ramekins and chill in the fridge for 1-2 hours, or overnight.

For the ginger shortbread, cream the butter until pale and fluffy in a bowl. Sift in the flour, icing sugar and cornflour and beat again until fully incorporated. Stir in the vanilla essence and grated root ginger.

Place walnut-sized balls of the mixture onto a greased baking tray, about 2cm/¾in apart (you should get about 18 from this mixture). Spread each ball of the biscuit mixture out slightly using the back of a spoon, until flattened into biscuit shapes. Top each ball with a slice of crystallised ginger, then transfer to the oven and bake for 12-15 minutes, or until the shortbread biscuits are pale golden-brown. Remove from the oven and set aside to cool for a few minutes, then carefully lift them off the tray and onto a wire rack, using a palette knife, and set aside to cool completely.

For the candied orange peel, fill a small saucepan with water and bring to the boil. Add the orange peel and bring to the boil again, then drain well.

Re-fill the pan with water, bring to the boil, return the orange peel to the pan, return the water to the boil, then drain again.

Re-fill the pan with 150ml/5fl oz of water, add the caster sugar and bring to the boil, stirring well. Add the orange peel, reduce the heat until the mixture is simmering and simmer for 15-20 minutes, or until the liquid resembles syrup, stirring occasionally.

Tip the demerara sugar into a shallow bowl.

Once the syrup mixture has thickened, remove the orange peel and coat each piece in the demerara sugar. Shake the peel in the sugar until it is completely covered. (NB: Once cool, keep the candied orange peel uncovered until needed.)

To serve, place the ramekins of chocolate mousse onto serving plates. Place one or two shortbreads alongside each. Sprinkle the mousse with the candied orange peel.

Blood Orange – Ginger Mousse

  1. 250 ml heavy/double cream,chilled
  2. 1 packet unflavored gelatin + 1 tablespoon milk or cream
  3. 1/4 cup sugar(adjust to taste as it might depend on how sweet/tart the oranges are)+ 3 tablespoon sugar
  4. 4 large blood oranges
  5. 3 teaspoon ginger juice (grate fresh ginger and squeeze out the juice) –more or less as you want
  6. zest of 4 blood oranges
  7. 1.5 tablespoon orange liqueur(optional)
  8. 3 tablespoon almond flakes or slivers

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