Name: Honey Coral with Ginger Mousse & Quinoa Crunch
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 225 g goat milk yogurt; 50 g ginger juice; 250 g whipping cream; 60 g egg whites (for meringue); 40 g superfine sugar; 200 g fromage blanc or Greek yogurt; 80 g honey (Béton honey or similar); 50 g black quinoa; 50 g red quinoa; 50 g white quinoa; sunflower oil (for puffing); 250 g ginger juice; 60 g superfine sugar; 30 g fresh ginger (1-inch piece); 100 g whole milk; 100 g eggs; 70 g egg whites; 140 g piloncillo sugar; 30 g black quinoa; 30 g red quinoa; 30 g white quinoa; honey (warm, for plating); puffed quinoa (reserved for garnish)

A plated dessert featuring ginger mousse, ginger sorbet, honey curd and crisp quinoa tuiles—light and textural.

Honey Coral with Ginger Mousse and Quinoa Crunch

This plated dessert combines ginger mousse, ginger sorbet, puffed quinoa, honey, and a quinoa tuile. The main structure comes from contrasting cold sorbet, soft mousse, and crisp grain-based elements.

Main Components

The plate includes:

Ginger mousse
Ginger sorbet
Warm honey
Puffed quinoa
Quinoa tuile

Each part adds a different texture and temperature to the finished dish.

Coral Texture

The coral effect comes from pushing the sorbet through a sieve before plating so it forms a looser, irregular texture. That gives the dessert a lighter look compared with a standard quenelle or scoop.

Serving Notes

Plate the dessert shortly before serving so the sorbet keeps its structure and the tuile stays crisp. A wide plate makes it easier to separate the components clearly.

FAQ ❓

Can I replace goat milk yogurt in the mousse?
Yes—Greek yogurt works well. The mousse will still be creamy and stable, though the goat milk version adds a slightly more aromatic tang.