This ginger mousse is light, airy and full of warm, fresh ginger flavor. It is an elegant little dessert that feels fancy but comes together in simple steps.
Real fresh ginger is the secret here. I steep it in water to make a fragrant ginger juice. Then I cook that into a silky custard with egg yolks and sugar.
Whipped cream folds in at the end to keep it cloud-light. It is naturally gluten free and you can make it a day ahead. If you love a make-ahead sweet, try my no-bake cheesecake or these Valentine’s Day desserts.
Ginger Mousse Ingredients
You need just a handful of simple things for this ginger mousse.
- Fresh ginger: peeled and chopped, to make the fragrant ginger juice.
- Granulated sugar: sweetens the custard base.
- Egg yolks: cook into a rich, custard-like base.
- Powdered gelatin: sets the mousse so it holds a soft shape.
- Whipping cream: whipped to soft peaks and folded in for lightness.
- Water: to steep the ginger and bloom the gelatin.
Full recipe quantities listed in the recipe card at the bottom of the article.
Variations and Substitutions
This dessert is easy to dress up or tweak to your taste.
- More warmth: add a pinch of ground ginger for extra spice.
- Candied ginger: fold in or sprinkle chopped candied ginger on top.
- A little citrus: a touch of lemon zest brightens the ginger.
- Petite portions: spoon into small glasses for tiny party desserts.
- Make it festive: serve alongside other Christmas desserts for a spread.
Grab These Tools
A few basic tools make this mousse simple to pull off.
- Fine sieve: to strain the ginger juice and the custard.
- Heatproof bowl: to cook the custard over simmering water.
- Stand mixer or hand mixer: to whip the cream to soft peaks.
- Serving glasses: 4 to 6 small dishes.
How to Make Ginger Mousse: An Easy Guide
The steps are simple, but a little patience gives you the best flavor and texture.
Infuse the Ginger
Simmer the chopped ginger in water for a couple of minutes. Let it stand about an hour to steep. Strain it, pressing hard on the solids to get every drop of ginger juice.
Cook the Ginger Custard
Whisk the sugar and egg yolks together, then whisk in the ginger juice. Set the bowl over simmering water. Cook, whisking constantly, until it thickens like custard, about 10 minutes.
Add the Gelatin
Bloom the gelatin in a little water, then melt it in the microwave. Beat it into the warm custard in a stand mixer. Whip until thick and cooled to room temperature.
Fold in the Cream
Whip the cream to soft peaks in a clean bowl. Fold one third into the custard to lighten it. Then gently fold in the rest, keeping the mousse airy.
Chill and Serve
Spoon the mousse into 4 to 6 serving dishes. Chill at least 1 hour, until set. It keeps beautifully up to a day ahead.
5 Common Mistakes When Making Ginger Mousse
Here are the most frequent mix-ups to avoid when making ginger mousse:
- Rushing the steep: the ginger needs time to infuse for full flavor.
- Skipping the press: press the ginger hard to capture every bit of juice.
- Overheating the yolks: keep the water at a gentle simmer so the eggs do not scramble.
- Undissolved gelatin: melt it fully, or the mousse turns lumpy.
- Overfolding the cream: fold gently to keep the mousse light and airy.
Make Ahead and Storage
This is a perfect make-ahead dessert, which is why I love it for dinner parties.
Storing Leftovers
- Fridge: keep covered up to 2 days for the best texture.
- Cover well: a lid or wrap stops the mousse picking up fridge smells.
Freezing
- Skip it: freezing softens the airy texture once thawed.
- Or embrace it: freeze firm for a semifreddo-style frozen treat.
Making Ginger Mousse Ahead
- Up to a day: make it up to 24 hours before serving.
- Garnish later: add whipped cream and candied ginger just before serving.
How to Serve This Ginger Mousse Recipe
This light dessert is lovely on its own, but a few touches make it special.
Ginger Mousse Toppings
- Whipped cream: a soft dollop adds an extra cloud-like layer.
- Candied ginger: a little chopped piece for sweet, chewy bites.
- Lemon zest: a fine grating brightens each spoonful.
- A thin cookie: a crisp wafer adds a little crunch.
Desserts to Serve Alongside
Ginger mousse fits a fancy spread. Set it out with my pumpkin dessert recipes in fall, or a buche de Noel at the holidays. For a make-ahead crowd, add a no-bake strawberry cheesecake.
How to Make the Best Ginger Mousse: Final Notes + Secrets
A few small things take this ginger mousse from good to dinner-party worthy.
- Fresh over ground: fresh ginger juice gives the brightest, cleanest flavor.
- Soft peaks: stop whipping the cream at soft peaks so it folds in smoothly.
- Cool the custard: let it cool before folding, so the cream stays fluffy.
- Make it ahead: the ginger flavor settles and deepens overnight.
- Naturally gluten free: a lovely dessert to offer gluten-free guests.
FAQs About Ginger Mousse
Just skimming through? Here are some quick answers to the commonly-asked questions.
Ginger mousse is a light, airy dessert made with fresh ginger. Steeped ginger juice is cooked into an egg-yolk custard, set lightly with gelatin, then folded with whipped cream. The result is soft, creamy and full of warm ginger flavor.
Yes, this ginger mousse is naturally gluten free. It is made from ginger, sugar, egg yolks, gelatin and cream, with no flour at all. It is a great dessert to offer guests who avoid gluten, with no swaps needed.
Yes, ginger mousse is a great make-ahead dessert. Spoon it into serving dishes and chill up to 24 hours before serving. Add whipped cream and candied ginger just before serving, so the garnishes stay fresh and pretty.
Use fresh ginger for this recipe. You steep it in water to make a fragrant ginger juice, which gives the cleanest flavor. Ground ginger cannot make that juice, but you can add a pinch for a little extra warmth.
A mousse that does not set usually means the gelatin was not fully dissolved. Melt it until completely clear, with no grains left. Also make sure the custard cooks until thick, and chill the mousse at least one hour before serving.
Yes, the egg yolks are cooked. You whisk them with sugar and ginger juice over simmering water until the mixture thickens, about 10 minutes. This gently cooks the yolks into a custard, so there is no raw egg in the finished mousse.
Ginger mousse keeps in the fridge up to 2 days. Store it covered so it does not pick up other fridge smells. The texture is best in the first day, while the mousse is at its lightest and most airy.
Yes, candied ginger is a lovely addition. Fold small chopped pieces into the finished mousse for chewy bites, or sprinkle them on top as a garnish. It adds a sweet, spicy contrast to the soft, creamy mousse.
Other Make-Ahead Desserts You’ll Love
- Fluffy No Bake Cheesecake
- No Bake Strawberry Cheesecake
- Valentine’s Day Desserts
- Chocolate Christmas Desserts
- Easy Pumpkin Dessert Recipes
- Buche de Noel (Yule Log)
Ginger Mousse
Ingredients
- 3 oz peeled ginger coarsely chopped in rough 1/2-inch dice (about 3/4 cup)
- ½ cup + 4 tsp water divided
- 1 tsp unflavoured powdered gelatin
- ½ cup granulated sugar
- 6 large egg yolks
- ½ cup whipping cream
Instructions
- Cover the ginger with the 1/2 cup water in a small saucepan; cover and bring to a boil. Reduce the heat and simmer 2 minutes, covered, then let stand about an hour to infuse and cool. Strain the ginger water through a fine sieve, pressing hard on the solids with a spoon to extract as much as possible.
- Sprinkle the gelatin over the remaining 4 teaspoons of water in a microwave-safe dish. Let it soften while you do the next step.
- Whisk the sugar and egg yolks together in a heatproof bowl. Gradually whisk in the ginger “juice.” Set the bowl over a saucepan of simmering water and cook, whisking constantly, until the mixture thickens, about 10 minutes.
- Microwave the gelatin on high 30–40 seconds until dissolved, and transfer to the bowl of a stand mixer. Add the ginger curd (strain it through a fine sieve if it has lumps) and beat with the whisk attachment until thick and cooled to room temperature, about 5 minutes, scraping down the bowl once or twice. Scrape into a large bowl.
- Add the cream to the stand mixer and whip to stiff peaks (no need to clean the bowl first). Gently fold 1/3 of the whipped cream into the curd to lighten it, then fold in the remaining cream. Spoon the mousse equally into 4 (or 6 smaller) serving dishes and refrigerate 1 hour, until chilled and set, or up to 24 hours ahead.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
