Midori Lime Mousse Recipes

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.

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.

MIDORI GLOW

Steps:

• Fill a short glass with ice. Pour in vodka and melon liqueur, and stir. Top off with lemon lime soda, and serve.

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.

MIDORI-HONEYDEW MOUSSE

Steps:

• Place the Midori in a small heavy saucepan and sprinkle the gelatin over it.
• Let the gelatin sit for a minute to soften, then place the pan over low heat.
• Cook, stirring constantly, until the gelatin is dissolved.
• Remove the pan from the heat and cool to room temperature.
• In small batches, puree the melon until smooth and add the pureed melon to a large bowl.
• With a whisk, beat in the Midori mixture, sugar, and lemon juice until smooth and well mixed.
• With chilled beaters in a clean bowl, whip the heavy cream until soft peaks form.
• Fold the whipped cream into the honeydew mixture.
• Spoon into a serving bowl or individual serving dishes.
• Chill for at least 2 hours before serving with the sweetened whipped cream and melon balls if desired.

MIDORI SPRITZER

Steps:

• In a tall glass combine the Midori, the lime juice, the sugar syrup, and 4 ice cubes. Fill the glass with the seltzer and stir the drink. Garnish it with the lime slice.

MIDORI-LIME MOUSSE

Steps:

• In a small heavy saucepan, bring lime juice, lemon juice and MIdori just to a boil. Remove pan from heat.
• Whisk in butter until completely melted.
• Whisk in sugar, whole eggs, egg yolks, lime zest and gelatin until well-combined.
• Cook the custard over moderate heat, whisking constatnly, until thickened (candy thermometer should read 170 degrees F).
• Pour custard through a fine sieve inot a heat-proof bowl set over a larger bowl of ice water. Stir until completely cooled.
• In a chilled mixing bowl, use an electric mixer with chilled beaters to beat the whipping cream until it just holds stiff peaks (follow the directions on the carton the cream comes in).
• Fold the whipped cream inot the custard just until they are combined.
• Spoon the mousse into 6 dessert glasses.
• Chill the mousse, covered with plastic wrap, for at least 2 hours and up to 24 hours before serving.
• To serve, garnish mousse with lime zest knots.