Frozen Margarita Mousse Food

FROZEN MARGARITA MOUSSE

Steps:

• Combine first five ingredients; mix well. If desired, add green food coloring; fold in thawed whipped topping. , For pretzel topping, combine pretzels, butter and sugar. Spoon lime mixture into 6 glasses; top each with about 1 tablespoon pretzel topping. Freeze until firm, 4-6 hours. Serve frozen with lime slices.

MARGARITA MOUSSE

Steps:

• Combine sugar with 1 tsp lime zest. Rub the rims of 4-6 margarita glasses with lime wedges to moisten, crunch into granulated sugar mixture, and place in the freezer.
• In a separate bowl, combine remaining lime zest, condensed milk, Triple Sec, tequila, and 1/3 cup lime juice. Set aside. Whip cream until stiff peaks form. Fold whipped cream into tequila mixture, working carefully to keep the air in the whipped cream. Spoon into prepared frozen glasses, making sure not to disturb the sugared rims. Refrigerate for 4 hours or until firm.

FROZEN MARGARITAS

Steps:

• Mix 1 1/2 cups water, the orange liqueur, lime juice and superfine sugar in a pitcher. Pour the mixture into ice cube trays and freeze for at least 6 hours; you should get about 32 ice cubes.
• Moisten the rim of each glass with a lime wedge or water, then dip in coarse salt.
• For each drink, puree 6 to 7 margarita ice cubes in a blender with 2 ounces tequila. With the motor running, add 6 to 7 regular ice cubes, one at a time, until slushy. Pour into the prepared glasses.
• Grate the orange zest onto a microwave-safe paper towel-lined plate. Microwave until the zest is dry, tossing every 30 seconds, about 1 1/2 minutes.
• Transfer the dried zest to a spice grinder along with the smoked paprika and 1 teaspoon kosher salt. Process until combined, then mix with 1 1/2 tablespoons more kosher salt.
• Grate the lime zest onto a microwave-safe paper towel-lined plate. Microwave until the zest is dry, tossing every 30 seconds, about 1 1/2 minutes.
• Transfer the dried zest to a spice grinder along with 1 teaspoon kosher salt. Process until combined, then mix with the cayenne, sugar and 1 more tablespoon salt.
• Using a spice grinder, process the hibiscus flowers until powdery, then mix with the kosher salt.

FROZEN MARGARITA MOUSSE TARTS

Steps:

• Place paper baking cups in muffin pans.
• Combine first 3 ingredients in a medium bowl; stir well. Spoon tablespoonfuls of pretzel mixture into prepared pans, pressing to cover bottom of cups.
• Bake at 300°F for 8 minutes. Remove from oven; cool slightly.
• Meanwhile, place orange juice in a small microwave-safe bowl. Sprinkle with gelatin; stir and let stand 1 minute.
• Microwave orange juice mixture at HIGH 30 seconds or until gelatin dissolves; stir well. Stir in lime juice; cool to room temperature.
• Combine whipping cream and salt in a medium bowl.
• Beat at medium speed with an electric mixer until foamy.
• Add sugar, 1 tablespoon at a time, beating until soft peaks form. Gradually fold in orange juice mixture until combined.
• Fill each muffin cup with 1/3 cup whipped cream mixture. Freeze 2 hours or until firm. Garnish with lime slices, if desired.

FROZEN MARGARITA

Steps:

• Put all the ingredients except the lime wedge in a blender and blitz until smooth. Tip into a cocktail, margarita or rocks glass, garnish and serve.