Yup...I can't take credit for the flavor profile or the invention of the original. It belongs to a chef Joann Chang who appeared on food network TV's new show "Sugar High" with Duff Goldman. The original recipe HERE.
It sounded so good and when we were invited over to some friends for wine and cheese tonight and challenged to come up with something for dessert I thought of this.
There were a couple of problems to this that prevented me from doing the actual recipe. First is that the REAL cream in the recipe needs to be heated and then cooled overnight with the ginger and I just don't have the time. The second issue is that one of our hosts for tonight is dieting so the use of REAL cream is kinda outta the question.
My solution was to use fresh ground ginger, fat free cool whip and ready made lemon curd. Yup...I cheated and came up with a stupid easy dessert that is cool, refreshing and quite tasty too with a drastic reduction in calories.
Lemon Ginger Mousse
1 8 0z container Fat Free Cool Whip
1 14.5 oz jar Dundee Lemon Curd
1/4 t ground ginger
2 ginger snap cookies crushed.
Thaw the Cool Whip. Fold in ground ginger and lemon curd. Spoon into serving dishes (I used a ramekin but any dessert dish would work). Garnish with crushed ginger snap cookies. Chill 1 hour before serving.