Limemousse Recipes

FRESH LEMON MOUSSE

Steps:

• In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
• Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
• Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.

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.

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.

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.

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.

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.

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.

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.

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.

ORANGE-LIME MOUSSE

Steps:

• Make citrus curd. Prepare an ice-water bath; set aside. Cook egg yolks, egg, 3/4 cup sugar, and juices in a medium saucepan over medium heat, whisking constantly (be sure to reach sides and bottom of pan) until thickened, 5 to 7 minutes. Remove from heat.
• Whisk in butter 1 tablespoon at a time. Set pan in ice-water bath; whisk until cool, about 5 minutes. Pass curd through a sieve into a medium bowl. Press plastic wrap directly onto surface to prevent a skin from forming. Refrigerate until set, 30 to 45 minutes. Whisk cream and 2 tablespoons sugar until stiff peaks form; refrigerate.
• Whisk one-third of whipped cream into curd. Gently fold in remaining whipped cream. Divide among serving bowls; refrigerate until ready to serve. Dust with cinnamon; garnish with citrus.

EASY LEMON-LIME MOUSSE

Steps:

• The first step is to make the lemon curd, which you can do a day or so ahead of time, if you wish.
• In a medium-sized heavy saucepan, using a wooden spoon, combine the butter and 1 cup of the white sugar; don't worry, it likely won't go into a smooth paste--that doesn't matter.
• With the same spoon, stir in the eggs and egg yolks, lemon juice and lime juice (I use freshly squeezed lemon juice but have been using bottled key lime juice for the lime).
• If the mixture looks all curdled, don't worry.
• Place the saucepan over low heat and cook, stirring constantly, until mixture is smooth.
• This will take about 5 minutes; as the butter melts and you keep stirring or whisking, it will come together nicely.
• Now raise the heat to medium and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon; this will take several minutes, from as quickly as 4 mins to as long as 8 (don't let the mixture boil; if it starts to, turn heat down).
• Remove pan from heat and stir in zest; then pour into a glass or ceramic bowl and cover with plastic wrap, letting wrap touch and cover the surface of the curd (this prevents a skin from forming).
• Chill in fridge at least one hour; overnight is fine.
• When ready to make the mousse, beat the cream with the remaining 1/3 cup sugar to soft (not stiff) peaks.
• Get the lemon curd out of the fridge, peel away plastic wrap, and use a whisk to loosen up the curd.
• Now gently fold that curd into the whipped cream, combining thoroughly--but with a light hand.
• Spoon mousse into 6 individual dessert dishes.
• Cover and chill for at least two hours; overnight is fine.

LEMON-LIME MOUSSE

Steps:

• Make lemon curd: In a medium saucepan, whisk together butter, 1 cup sugar, eggs, yolks, and lemon and lime juices (mixture may appear curdled). Place over low heat; cook, stirring, until smooth, 4 to 5 minutes. Raise heat to medium; cook, stirring constantly, until thick enough to coat back of spoon, 4 to 8 minutes (do not boil).
• Remove pan from heat; stir in lemon zest. Transfer mixture to a bowl; cover with plastic wrap, and chill at least 1 hour.
• In a mixing bowl, beat cream and remaining 1/3 cup sugar to soft peaks. Whisk lemon curd to loosen, then gently fold in whipped cream. Spoon into 6 glasses. Cover; chill at least 2 hours and up to 3 days. Just before serving, garnish with zest.

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.