Caribbean Lime Mousse Recipes

SIMPLE LIME MOUSSE

Steps:

• In a large bowl, beat cream until it begins to thicken. Add the sugar, lime juice, zest and vanilla; beat until stiff peaks form. Spoon into dessert dishes. Garnish with lime and mint if desired.

CARIBBEAN LIME MOUSSE

Steps:

• Using a microplane zester, remove zest from limes and set aside.
• Squeeze and strain juice from limes into a small bowl and set aside.
• Heat the water in a saucepan until steaming (do not boil).
• Whisk in the flour, cornstarch, salt, and 2 cups sugar.
• Cook, stirring constantly, until lightly thickened.
• Separate egg white from egg yolks and set each aside.
• Whisk together the egg yolks with the lime zest and vanilla.
• Using a small ladle, add a small amount of heated mixture to egg yolks, stirring briskly to temper.
• Do this a couple more times, then gradually stir the egg yolk mixture into the saucepan, whisking briskly as you do so.
• Quickly stir in the lime juice, butter, and heavy cream.
• Cook, stirring, for 2-4 minutes or until thickened; remove from heat.
• In a large mixing bowl, beat egg whites until very stiff.
• Fold beaten egg whites into lime mixture, stirring gently until blended.
• Spoon mousse into 4 large wine glasses or dessert dishes.
• Sprinkle each dessert with about 1 tbsp shredded coconut.
• Cut each lime slice almost in half, stopping cutting just at the edge of the peel on one side.
• Dip lime slices into granulated sugar, if desired, and shake off excess.
• Twist cut sides of lime into two opposite directions and lay on top of mousse.
• Chill for 2-3 hours or until firm and set, before serving.

LEMON-LIME MOUSSE

Steps:

• In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in citrus juices until blended; bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes longer. Stir in citrus zests., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream until soft peaks form. Fold into citrus mixture. Spoon into serving dishes. If desired, top with lime slices.

MAKRUT LIME MOUSSE WITH HONEYDEW WATER

Steps:

• Make mousse:
• Stir together 1/3 cup cream, sugar, lime leaves, zest, and a pinch of salt in a small heavy saucepan and bring to a bare simmer over moderately low heat, stirring until sugar is dissolved. Remove from heat and let steep, covered, 25 minutes.
• Sprinkle gelatin over water and lime juice in a bowl and let soften 1 minute. Return cream mixture to a simmer, then pour through a very fine sieve into gelatin, pressing on and discarding solids. Stir until gelatin is dissolved, about 1 minute. Gradually add yogurt, whisking, and chill, covered, 30 minutes. (Mixture will not be gelled.)
• Beat remaining 1/3 cup cream in a chilled bowl with whisk until it just holds soft peaks. Fold into yogurt mixture and chill, covered, at least 8 hours. (Mousse will be softly set.)
• Make honeydew water:
• Blend honeydew, Midori, lime juice, and a pinch of salt in a blender at high speed until smooth, about 1 minute. Pour through a fine sieve lined with dampened cheesecloth into a bowl. Let drain, undisturbed, 30 minutes, then discard foam remaining in cheesecloth.
• Sprinkle gelatin over water in a small saucepan and let soften 1 minute. Add 2 tablespoons melon juice and sugar, then cook over low heat, stirring, until gelatin and sugar are dissolved, 1 to 2 minutes. Gradually whisk in 1 1/8 cups melon juice (reserve remainder for another use if desired), then transfer to a bowl and chill, covered, at least 8 hours. (Honeydew water will be barely set.)
• Assemble dessert:
• Spoon honeydew water onto 4 dessert plates and top with shiso leaves. Spoon mousse onto leaves.

NO BAKE LIME MOUSSE TORTE

Steps:

• Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly. Press into the bottom and one inch up the sides of a 10-inch springform pan.
• Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften. Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth. Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature. Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
• Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest. Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.

LIME MOUSSE

Steps:

• In a mixing bowl, combine the cream, sugar, lime juice, peel and vanilla.
• Beat on high speed until soft peaks form, about 4 minutes.
• Spoon into dessert dishes.
• Garnish with lime and mint, if desired.
• Refrigerate until ready to serve.

RUM LIME MOUSSES

Steps:

• In a small heavy saucepan sprinkle the gelatin over the rum and let it soften for 1 minute. Stir in the lime juice, the lemon juice, the zest, the yolks, and 1/4 cup of the sugar, cook the mixture over moderately low heat, stirring constantly, until it is thickened slightly and a candy thermometer registers 175°F., and transfer it to a metal bowl set in a larger bowl of ice and cold water. Let the mixture cool, stirring occasionally, until it is cold and has the consistency of raw egg white, but do not let it set.
• In a bowl beat the egg whites with a pinch of salt until they hold soft peaks, beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, and beat the whites until they just hold stiff peaks. Stir one fourth of the whites into the lime mixture and fold in the remaining whites gently but thoroughly.
• In another bowl beat the cream until it just holds stiff peaks and fold it into the lime mixture with the food coloring. Spoon the mousse into dessert glasses and chill it, covered loosely with plastic wrap, for at least 1 hour and up to 24 hours. Garnish the desserts with the lime twists.