My lovely mother had her birthday last week in the midst of a really crazy week for me. We decided we would celebrate her birthday this weekend instead due to my other obligations. So today I took some time to create a dessert to take down to her tomorrow, lemon cheesecake mousse, with ginger cookie crumble, and ginger chocolate ganache was what I settled on.
I started out thinking I really wanted to make something that has ginger, lemon, and chocolate and thought a lemon cheesecake with a ginger Graham cracker crust and a layer of dark chocolate would be great, but this seemed a little too heavy for the hot August says we have been having in Oregon and Washington.
In my searches for cheesecake recipes I found a recipe for a lemon cheesecake mousse that seemed easy and decided I would create something with that. From there I was inspired by the crispy ginger cookies at Trader Joe's to create a crumble that mimicked a Graham cracker crust. I then added in a bit of chocolate ganache which I added a bit of fresh ginger to while hearing the cream and layered them all together.
The end product was a parfait with the punch of tart lemon, the slight spice of ginger, and just a hint of rich bitter chocolate. Over all it was a success.
The lemon mousse was a recipe I found on pinterest, I used the lemon curd from Trader Joe's for the lemon curd in my dessert. My Kitchenaide mixer did the trick of whooping the cream cheese until is was nice and smooth and making the whipped cream. The ginger cookies were also from Trader Joe's.
The ganache was a recipe I found on pinterest as well, but I added in fresh ground ginger which I just freeze so it is ready when I need it. I find freezing it makes it easier to grate on my micro plane.
Everything is all set to drive down for celebrating my mom's birthday, including the special scarf I made her using one of my photographs.
Go visit my pinterest account at the recipes to try board to find the lemon mousse and chocolate ganache recipes, and here is the cookie crumble recipe and lemon cheesecake mousse parfait assembly inductions.
Ginger Cookie Crust Crumble:
1/2 box og Trader Joe's Ginger Cookie Thins Crumbled
1/2 Stick Butter Melted
1/4 c. Almond meal
Preheat oven to 275° F. While the over is heating line a cookie sheet with a slight edge with a nonstick cooking mat. Place the 1/2 box (one sleeve) ginger cookies on a cutting board in a plastic bag and roll over with a rolling pin until there are just bread crumb sized pieces. Alternatively use a food processor and pulse to create bread crumb size pieces. Place the bread crumbs with 1/4 c. Almond meal and the memories butter in a bowl and mix until it is all combined. Spread out in a thin layer on the cookie sheet and then bake for 20 minutes, stirring after the first ten minutes and then every five minutes after.
This should create a crispy crumble that you can layer with the mousse.
To Create the Parfait:
Find 8 tall thin glasses and add 1 tablespoon of ginger cookie crumple top the bottom of the glass. Next layer a thin layer of the choclate ganache, I put the ganache in a plastic zip lock and cut a small corner off and then pipped it over the cookie crumble.
Next add about an inch and a half of the lemon cheesecake mousse, filled by about 1/2 a tablespoon to a tablespoon of cookie crumble. Add another inch and a half, or fill to almost the top of the cup with more lemon mousse, finish with another 1/2 tablespoon of ginger cookie crumble.