Lemon Ginger Mousse and Homemade Fortune Cookie

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The best is to use 6 yolks in a meatal bowl beat in a cup of suger for min or 2, then add 2 Tablespoons of lemon zest then 1/3cup of fresh lemon juice. then put a pot of water on setting 4 or medlow to med heat make sure dosent touch the water. just sirr slow making sure you take your wisk and scrap the bottom getting it off the bottom. should take no longer than 10 mins. you will start to see the bubble going away and the colore will be one solid color instead of a lite yellow and cream look. once that happens take it off the pot keep mixing with the wisk and add 4 to 5 Tbles of unsalted butter, 1 Tablespoon at a time till it gets corperated in completly, and it should come out perfect, i never have any problem with this recipe. Put it in a glass contaner let chill.

If you want any recipes for Raspeberry vanilla bean souffle,
Or vanilla bean creame brulee.
I can tell you the proper way to do it and its easy.

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It sounds like you over-whipped the cream (which is why you got "curd" instead of whipped cream and also over-cooked the curd, causing the eggs to scramble and produce a granular texture. With this kind of custard, you really do have to stir constantly and have an ice bath ready to plunk the saucepan in, the minute it looks as though the curd might be coming together. You could also try cooking it in a double-boiler. It will take forever, but it won't overcook.

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Something is definitely wrong here - the curd was very grainy and the ginger cream turned to curd. I'll go back to my own. This was a waste of time and money.