Key Lime Mousse; Awesome!!
- Ready In:
- 5hrs
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 6 limes
- 2 (14 ounce) cans sweetened condensed milk
- 6 egg yolks
- 3⁄4 teaspoon ground ginger (optional)
- 2 tablespoons lime zest
- 3 drops green food coloring (optional)
- 2 cups heavy whipping cream
- 1 (1/4 ounce) envelope unflavored gelatin
- 1⁄4 cup sugar
directions
- Grate the required zest and squeeze 1 cup juice from limes.
- In pot over medium heat, combine juice, sweetened condensed milk, egg yolks and ginger.
- Cook, stirring often, until mixture coats back of spoon and instant read thermometer registers 160 degrees fahrenheit, about five minutes, (do not overcook or the mixture will curdle); then remove from heat.
- Stir in zest and food coloring if using it; then transfer to a large bowl and cover the surface directly with plastic wrap and regrigerate for about an hour.
- Meanwhile, in a small pot over low heat, warm 1/2 cup of the cream until it is about room temperature, warm to the touch.
- Sprinkle gelatin over the warmed cream; let stand for a minute or two to soften; over low heat cook, stirring constantly, until dissolved, 1-2 minutes; cool away from the heat for five minutes.
- At high speed, beat the 1/4 cup sugar with the remaining cream until soft peaks form.
- Reduce the speed to medium and gradually drizzle the gelatin mixture into the cream; beat until stiff; reserve one cup of the whipped cream mixture; cover and refrigerate.
- Fold remaining gelatin/cream mixture into the lime custard; cover surface with plastic wrap and refrigerate until set, about 4 hours.
- Pipe or spoon mousse into glasses or bowls; top with reserved whipped cream and garnish as desired -- then pig out.
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RECIPE SUBMITTED BY
JanetB-KY
Winchester, Kentucky
<p><span style=color: #ff0000;><strong><span style=color: #800080;>I run a food blog named </span><span style=color: #000080;>www.fromcupcakestocaviar. com</span></strong></span></p>
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