Serious Eats: Recipes
Joanne Chang's Lemon-Ginger Mousse Coupe
This gingery, citrusy mousse is served at Meyers and Chang in Boston. Unlike most lemon desserts, the sugar doesn't beat out the citrus; in fact, it is ever so slightly bitter, as if some of the fruit's pith has snuck in. The ginger is hot and fresh, a great match against all those eggs and cream.
About the author: Liz Bomze lives in Brookline, MA, and works as the Senior Features Editor for Cook's Illustrated Magazine. In her free time, she freelances regularly for the Boston Globe, Boston Magazine, the Improper Bostonian, and Martha's Vineyard Magazine; practices bread-baking and canning; takes photos; reads; and watches baseball. Top 5 foods: fresh noodles, gravlax, sour cherry pie, burrata, ma po tofu.