Good, better, best

+ Good – Recipe

++ Better – Top the mousse with chopped, toasted pistachios or almonds, along with the ginger

+++ Best – Pipe one layer of mousse then one thin layer of lemon curd or blueberry coulis then another of mousse

Lemon and Stem Ginger Mousse

Desserts Food

Tasty as it is or you can follow our simple upgrades to make it even more special

Save Recipe

Ingredients

• 50g stem ginger in syrup plus extra for layers and garnish

• 200g Carte D’Or Lemon Mousse Mix

• 5g lemon zest

• 500ml whole milk

Method

Finely dice the stem ginger.
Place the Carte D’Or Lemon Mousse Mix, lemon zest and milk into a mixing bowl.
Whisk the mousse on a slow speed for 2 mins then increase the speed to high and whisk for a further 5 mins.
Add the stem ginger and mix in thoroughly.
Place the mousse into a piping bag then pipe a layer into a dessert glass, before adding a small layer of extra ginger.
Repeat until one inch from the top of the glass then chill in the fridge for 2 hours.
Before serving, garnish with more diced stem ginger.