Ginger-Yogurt Mousse with Pistachio Meringue

Name: Ginger-Yogurt Mousse with Pistachio Meringue
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 large egg whites; ⅛ teaspoon cream of tartar; ½ teaspoon vanilla extract; 2 teaspoons cornstarch; ½ cup sugar; ¼ cup chopped natural pistachios; ⅓ cup sugar; 1 piece peeled ginger; 1 whole vanilla bean; 1 cup low-fat plain yogurt; 1 cup heavy cream; 1 tablespoon chopped natural pistachios

A delicate dessert combining light pistachio meringue with a creamy ginger-infused yogurt mousse. The contrast between the crispy meringue and smooth mousse creates an elegant and refreshing treat.

6 servings

1 hr 40 min

Published October 4, 2025

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Ingredients

•2 large egg whites
•⅛ teaspoon cream of tartar
•½ teaspoon vanilla extract
•2 teaspoons cornstarch
•½ cup sugar
•¼ cup chopped natural pistachios
•⅓ cup sugar
•1 piece peeled ginger
•1 whole vanilla bean
•1 cup low-fat plain yogurt
•1 cup heavy cream
•1 tablespoon chopped natural pistachios

Cooking Instructions

1.
Position a rack in center of oven; preheat to 250°F. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites and cream of tartar in a large bowl until soft peaks form. Beat in vanilla. Gradually beat in cornstarch, then sugar, 1 tablespoon at a time; continue to beat until stiff peaks form. Fold in pistachios. Spread meringue on parchment paper in a 1/3" layer (meringue will not completely cover parchment). Bake meringue until crisp, about 55 minutes. Let cool, then break into small pieces. DO AHEAD: Can be made 1 day ahead. Store airtight.
55 min
2.
Combine sugar, ginger, and 1/4 cup water in a small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil over medium heat, stirring until sugar dissolves. Remove saucepan from heat and let infuse for 30 minutes. Discard bean. Cover and chill ginger syrup.
30 min
3.
In a small bowl, whisk together yogurt, cream, and ginger syrup just to blend. Place mixture in a whipped-cream canister. DO AHEAD: Can be made 4 hours ahead. Chill. Dispense into bowls according to manufacturer's instructions. (Alternatively, double ingredients and whip chilled cream until stiff peaks form, then whip in yogurt and syrup. Spoon the mixture into bowls.) Top with crumbled pistachio meringue. Garnish with pistachios.
15 min

Ingredients

•2 large egg whites

•⅛ teaspoon cream of tartar

•½ teaspoon vanilla extract

•2 teaspoons cornstarch

•½ cup sugar

•¼ cup chopped natural pistachios

•⅓ cup sugar

•1 piece peeled ginger

•1 whole vanilla bean

•1 cup low-fat plain yogurt

•1 cup heavy cream

•1 tablespoon chopped natural pistachios

Cooking Instructions

Position a rack in center of oven; preheat to 250°F. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites and cream of tartar in a large bowl until soft peaks form. Beat in vanilla. Gradually beat in cornstarch, then sugar, 1 tablespoon at a time; continue to beat until stiff peaks form. Fold in pistachios. Spread meringue on parchment paper in a 1/3" layer (meringue will not completely cover parchment). Bake meringue until crisp, about 55 minutes. Let cool, then break into small pieces. DO AHEAD: Can be made 1 day ahead. Store airtight.

55 min

Combine sugar, ginger, and 1/4 cup water in a small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil over medium heat, stirring until sugar dissolves. Remove saucepan from heat and let infuse for 30 minutes. Discard bean. Cover and chill ginger syrup.

30 min

In a small bowl, whisk together yogurt, cream, and ginger syrup just to blend. Place mixture in a whipped-cream canister. DO AHEAD: Can be made 4 hours ahead. Chill. Dispense into bowls according to manufacturer's instructions. (Alternatively, double ingredients and whip chilled cream until stiff peaks form, then whip in yogurt and syrup. Spoon the mixture into bowls.) Top with crumbled pistachio meringue. Garnish with pistachios.

15 min