Lime Mousse With Raspberries Recipes

STRAWBERRY LIME MOUSSE

Steps:

• Put the sweetened condensed milk, strawberries, sugar and lime juice in a blender. Blend until smooth and well mixed. Transfer to a bowl. Using a rubber spatula, fold in the lime zest and thawed frozen whipped topping until thoroughly combined.
• Scoop into 6 pretty glasses and add a vanilla wafer to each serving.

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.

LIME POSSETS WITH RASPBERRIES

Steps:

• Put the cream and sugar in a small saucepan. Heat until just boiling, then boil vigorously for 2½ mins, while stirring constantly. Turn off the heat, stir in the lime juice and most of the zest and divide between 2 small pots or glasses. Chill for at least 2 hrs (or overnight if you're making ahead), until set.
• To serve top each posset with a few raspberries and the remaining zest.

RASPBERRY MOUSSE

Steps:

• Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. , Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.

RASPBERRY MOUSSE

Steps:

• Set a few raspberries aside for garnish. Combine remaining raspberries and confectioners' sugar in a bowl, mix, and set aside for 30 minutes. Pass raspberries through a sieve to strain out seeds. Discard seeds.
• Pour orange juice into a small saucepan and sprinkle gelatin on top. Set aside for 1 minute. Heat over low temperature without boiling until gelatin is fully dissolved, about 3 minutes.
• Remove from stove, allow to cool slightly and mix with raspberry puree.
• Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold whipped cream into raspberry puree. Stir in lemon juice and sweeten with more confectioners' sugar if desired. Cover and refrigerate for 2 hours. Garnish with raspberries.

LIME MOUSSE WITH RASPBERRIES

Steps:

• Dissolve the gelatin in one-fourth cup warm water. Heat the lime juice, add the sugar, dissolve. Mix it with the gelatin. Cool.
• Whip the egg whites with the cream of tartar until they stand in stiff peaks.
• Whip the cream until stiff.
• Fold the egg whites into the lime juice mixture, then fold in the cream and the vanilla essence. Mix well and place in a five-cup souffle dish. Chill overnight.
• Turn the mousse out onto a platter and arrange the raspberries in a circle around it. Place a couple of raspberries on top.

FROZEN LIME MOUSSE

Steps:

• In a nonreactive metal bowl combine yolks, sugar and lime juice. Place bowl over a pan of simmering water and begin to whisk. Be sure bowl is not touching water. Continue to whisk until the mixture reaches a temperature of 166 degrees (on a candy thermometer). Place bowl on standup mixer, or use hand held beaters, and beat until mixture is cool and thick, about 5 minutes. Add Tequila and beat until combined.
• In a separate bowl beat cream and zest until they form stiff peaks. Fold cream into yolk mixture. Pour mixture into freezable container. Cover, place in freezer and allow to freeze overnight.
• Scoop frozen mousse into decorative dishes and garnish with fresh raspberries.

RASPBERRIES MOUSSE

Steps:

• Wash well the raspberries and dry them with a cloth or kitchen paper.
• Set aside a couple of raspberries to garnish. In a mixer put the rest of raspberries, add the 2 tablespoons of brown sugar and mix until you get a soft and uniform juice.
• Tasted to see if it is sweet enough or not according to your taste.
• Put the fresh cheese in a bowl and mix it with a fork. Now crumble the biscuits with your hands.
• Pour a couple of spoons of raspberry juice in each glass and so prepare the first layer as base.
• Pour the remaining raspberry juice into the bowl with cheese and mix uniformly until you will get a velvety light pink compound.
• Now add a second layer of crumbled biscuits on the first layer of raspberry juice, then add the pink compound (raspberries + cheese) and finish the last layer with other crumbs of biscuits and garnish with a whole raspberry.

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.

HONEY & LIME ICE CREAM

Steps:

• Whip the cream until it just starts to thicken, then lightly whisk in the condensed milk, honey, most of the lime zest, all the juice and the gin.
• Pour into a shallow container and freeze until firm, about 3-4hrs or overnight. You won't need to stir the cream as it sets - the gin stops it from freezing solid.
• Take the ice cream out of the freezer 10 mins before serving to soften slightly. Top with the remaining lime zest and the raspberries to serve. Will keep frozen for two months.

RASPBERRY MOUSSE MERINGUES WITH RASPBERRY LIME SAUCE

Steps:

• Cover 2 oven trays with paper, mark 6 x 9cm circles on paper.
• Beat egg whites until soft peaks form, gradually adding sugar until dissolved.
• Spoon into a large piping bag fitted with a large flute.
• Pipe over circles to form base, then add another 5cm height to the sides to form cases.
• Bake in a very slow oven or until firm to touch, alternating position of trays halfway through cooking.
• Cool with oven door open.
• MOUSSE: Blend raspberries, sugar and Cointreau until smooth, then push through a sieve into a bowl.
• Sprinkle gelatin over the water in a cup and stand in a small pan containing simmering water.
• Stir until dissolved and cool.
• Stir the gelatin mix into the raspberry mix.
• Beat cream until soft peaks form and fold into raspberry mix in 2 batches.
• Cover and refrigerate until set.
• Gently whisk all ingredients in raspberry mousse mix, spoon into piping bag fitted with large flute and pipe into cases.
• Serve with sauce.
• SAUCE: Simply blend all sauce ingredients until smooth.

STRAWBERRY-TOPPED LIME MOUSSE TART

Steps:

• For crust:
• Blend first 4 ingredients in processor until nuts are ground but some small pieces still remain. Add butter; cut in using on/off turns until mixture resembles fine meal. Blend in enough water by teaspoonfuls until mixture begins to form clumps. Gather dough into ball; flatten into disk. Press dough evenly over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Freeze crust until firm, about 30 minutes. Preheat oven to 375°F. Bake crust until deep golden brown, about 30 minutes. Transfer to rack and cool.
• For filling:
• Place lime juice in small bowl; sprinkle gelatin over. Let stand 10 minutes to soften. Bring 1/4 cup cream to simmer in medium saucepan. Reduce heat to low. Add white chocolate; stir until melted and smooth. Add gelatin mixture; stir to dissolve. Mix in peel. Chill until cold and beginning to thicken but not set, stirring often, about 45 minutes. Beat sugar, sour cream and remaining 1/2 cup cream to medium-stiff peaks in medium bowl. Fold whipped cream mixture into white chocolate mixture. Spoon mousse into crust. Chill until mousse sets, about 4 hours. (Can be made 1 day ahead. Cover and refrigerate.)
• For topping:
• Decoratively arrange berries atop mousse. Melt jam in small saucepan over low heat, stirring often. Brush enough jam over berries to glaze. (Can be made 4 hours ahead. Cover; chill.)