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Lemon-Ginger Mousse Coupe

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Lemon-Ginger Mousse Coupe

Ingredients

  • 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
  • 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
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Published 2014-09-09 12:35:32 (2 years ago).

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