Key Lime Mousse Recipes

KEY LIME MOUSSE CUPS

Steps:

• In a large bowl, beat the cream cheese, milk and juice until smooth; fold in whipped cream. Pipe into tart shells. Garnish with raspberries and lime wedges if desired. Serve immediately.

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.

KEY LIME PIE MOUSSE RECIPE

Steps:

• Zest the lime and set aside for garnish.
• Blend the rest of the ingredients in a high-speed blender, such as a Vitamix, until smooth. I find a high-speed blender to be the best tool to get this mousse smooth.
• Spoon into ramekins or serving dishes (I used mini martini glasses here) and top with a pinch of lime zest for garnish.
• Serve immediately or refrigerate. Will keep in the refrigerator up to 24 hours and freezes well.
• Serving size: about 1/4 to 1/3 cup.

KEY LIME MOUSSE TARTS

Steps:

• Your first step is to zest about 3 - 4 key limes as you will need 2 teaspoons of zest. Then, juice 8 -10 key limes to get 1/4 fresh key lime juice from them. Set both aside.
• Next, take the phyllo cups from the freezer so they thaw a bit before filling them.
• Using a hand held mixer, beat the whipping cream in a large bowl, until soft peaks are formed. Set the bowl aside.
• In another large bowl, beat the softened cream cheese, sweetened condensed milk, key lime juice, and zest until smooth and creamy. At this point, grab a rubber spatula and gently fold in he whipping cream into the lime cream cheese mixture.
• Chill the key lime mousse filling for at least an hour before filling the mini tart shells.
• Fill the mini phyllo shells right before serving so the bottoms of the shells do not get soggy. I like to spoon the chilled filling into a large resealable bag, then snip a small piece from one corner and pipe the filling into the phyllo shells. Garnish the tarts with a small slice of key lime and a fresh raspberry, if desired.
• The key lime mousse filling can be made up to 2 days in advance and stored in the refrigerator. Then give it a good mix and fill the mini tart shells.

KEY LIME MOUSSE TART

Steps:

• Preheat oven to 350°.
• Add NILLA Wafers and sugar to the bowl of a food processor and pulse until fine crumbs form. Transfer to a medium bowl and add coconut flakes and melted butter. Toss to combine completely. Pour the crumbs into a 8" tart pan with removable bottom. Press the crumbs into the bottom and sides of the pan. Bake for 8-10 minutes or until browned. Set aside to cool completely.
• In a large bowl, combine the sweetened condensed milk and lime juice. Stir until thick and well incorporated. Set aside.
• Place the gelatin in a small bowl and cover with water. Let stand two minutes to bloom. Microwave in 10 second bursts until gelatin is dissolved. Cool the gelatin to near room temperature, but do not let it set -- very important.
• Add the whipping cream to the bowl of a stand mixer (if you don't have a stand mixer use a large mixing bowl and a handheld mixer) Whip the cream for one minute on a medium speed. Slowly add the sugar to the cream. Turn off the mixer and check to see that the gelatin has cooled, but not set. Add the gelatin and continue to whip until stiff peaks form. Separately reserve about 1 - 1 1/2 cups of whipped topping for garnish.
• Spoon about 1/2 cup of whipped cream into the key lime filling and lightly stir to combine. Add the rest of the whipped cream and fold completely into the mixture, careful not to deflate the cream too much.
• Pour the filling into the cooled pie crust and smooth over with a spatula.
• Add reserved whipped cream to a piping bag fitted with a large star tip. Fold the end of the bag over once or twice to seal and use a steady pressure to pipe the whipped cream around the edge of the tart and in the center. Sprinkle with toasted coconut and slices of key lime. Refrigerate for at least two hours for a cloud like dessert.
• For a frozen tart -- freeze at least two hours. To serve, remove the tart from the freezer and let it sit out on the counter for 10-15 minutes to soften a little before slicing it.

KEY LIME MOUSSE

Steps:

• In a mixing bowl, soak the gelatin in warm water until it softens and dissolves, stirring occasionally. Gradually stir the lime juice and zest into the gelatin and set mixture aside.
• In a large bowl, beat eggs, sugar, and salt at high speed until thick and foamy, 7-10 minutes. Reduce speed to low and beat in key lime mixture.
• Cover bowl and refrigerate until mixture begins to set but is still liquidy- approx 1 hour.
• Whip 1 cup of whipping cream until it forms soft peaks and fold into key lime mixture.
• Pour half the key lime mixture into a large bowl and sprinkle a layer of crushed graham cracker crumbs on top, reserving 3 tablespoons. Fill bowl with remaining key lime mixture and refrigerate for at least 2 hours or overnight.
• Before serving, whip remaining cream with confectioners' sugar and vanilla extract until soft peaks form. Pipe or spoon cream on mousse and sprinkle remaining graham cracker crumbs on top.
• Garnish with sliced limes.

KEY LIME MOUSSE; AWESOME!!

Steps:

• 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.

LIME MOUSSE CAKE

Steps:

• For crust:
• Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.
• For filling:
• Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Release pan sides from cake. Transfer cake to platter and serve.

KEY LIME MOUSSE

Steps:

• Whisk together zest, juice, sugar, salt, and eggs in a small heavy saucepan. Add butter and cook over medium-low heat, whisking frequently, until thick enough to hold marks of whisk, about 5 minutes. Force through a fine-mesh sieve into a bowl, then quick-chill in an ice bath, stirring occasionally, about 5 minutes.
• Beat cream until it holds stiff peaks, then fold into custard gently but thoroughly. Spoon into glasses and chill at least 2 hours and up to 12.