worth every minute of the wait. i saw this on a recent pbs special. so simple. add chunks of fresh ginger to some heavy whipping cream and let it set overnight in the fridge. i tasted mine before whipping and wound up adding a teaspoon of powdered ginger to boost the flavor. i also added a tablespoon of powdered sugar. the original recipe calls for the ground ginger in the beginning, but i wanted to start mellow. after that it's just a little straining, whipping and then some folding into the lemon curd. the end product is lemon ginger mousse::








this recipe was from a food special that featured joanne chang, the owner of flour, a boston based bakery and cafe. ever since first reading about flour, i've been pining for a trip to boston. for my birthday, both of her books finally made it off of my wishlist and into the house::

the mousse recipe is actually in flour, too. i made mine without measurements though, before realizing it was in there. i don't think you can really go wrong with it. if you want it creamier, fold in more whipped cream. more or less gingery? just start with less and adjust with the powder. in the clip, she suggests serving the mousse with sugar cookies. i don't think my ginger whipped cream will last long enough for me to make some.
there's your spot of lemony sunshine for the first day of summer! happy happy solstice!!