Ginger Mousse with Lime and Honey Sauce


  • oz / 70 g caster sugar
  • 3 egg yolks
  • pinch salt
  • ½ oz / 15 g fresh root ginger, peeled and grated
  • 6 fl oz / 170 ml double or whipping cream
  • 2 limes
  • fl oz / 100 ml clear honey
  • fl oz / 100 ml water
  • ¼ tsp cornflour

To decorate (optional)

  • 2 fl oz / 60 ml double or whipping cream
  • 4 slices candied ginger


Whisk the sugar, egg yolks, salt and ginger until thick and foamy. Whip the cream until firm, and fold into the mousse. Spoon into serving glasses and chill until required.

To make the sauce, squeeze the lime juice into a saucepan, add the honey and most of the water and bring to the boil. Blend the cornflour with the rest of the water, and then add it to the lime syrup. Stir and cook for a minute or two more. Chill and serve with the mousse which can first be decorated with cream and candied ginger.