Lemon Ginger Mousse

Shortly I (or someone) will post about our fantastic weekend at the Artist Retreat up in Port Townsend (where I went to High School). But in the meantime, here's the recipe for the amazing desert that my mom made for all of us on Saturday:

Lemon-Ginger Mousse

4 large eggs
2/3 cup sugar
2/3 cup lemon juice
1 or 2 T. ginger juice (buy or press your own)
2 cups heavy cream

1. Whisk eggs, sugar, lemon juice, and ginger in a medium, heavy saucepan. Cook over medium-low heat, stirring, until smooth, about 4 minutes. Raise heat to medium: cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, 7 to 9 minutes. Pour into to a bowl. Place plastic wrap directly on surface, and refrigerate until cold, about 1 to 2 hours.
2. Whip cream until soft peaks form; fold whipped cream into lemon mixture. Cover, and refrigerate at least 30 minutes (up to 2 days). Spoon into bowls.

Makes enough for about 8.

-David