Ginger Lemon Mousse Entremet

Instructions

1. 1

   Preheat your oven to 175°C (350°F). Prepare a baking sheet with parchment paper.

2. 2

   In a bowl, mix together almond flour and icing sugar. Cut the butter into small pieces and rub into the almond mixture until it resembles coarse crumbs.

3. 3

   Press the mixture onto the baking sheet, forming a thin layer for the base of the entremet. Bake for about 15 minutes or until golden brown. Allow to cool.

4. 4

   In a small bowl, sprinkle gelatin over 100ml of water and let it bloom for about 5 minutes.

5. 5

   In a saucepan, combine lemon zest, lemon juice, grated ginger, and sugar. Cook over medium heat until the sugar dissolves.

6. 6

   In a separate bowl, beat the eggs. Gradually pour the hot lemon mixture into the eggs, whisking constantly to temper them.

7. 7

   Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.

8. 8

   Remove from heat and stir in the bloomed gelatin until fully dissolved.

9. 9

   In a mixing bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the lemon-ginger mixture until well combined.

10. 10

    Pour the mousse over the cooled almond base and refrigerate until set, at least 4 hours or overnight.

11. 11

    Once set, remove the entremet from the refrigerator and, using a hot knife, cut into desired shapes.

12. 12

    Serve chilled and enjoy your Ginger Lemon Mousse Entremet.