KEY LIME MOUSSE
I do not know where I found this recipe originally. I've had it for over 15 years and it's a keeper but where it came from...is unknown. If you love key lime pie, you'll love this mousse.
Provided by BM171676
Categories Dessert
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 310.5, Fat 17.9, SaturatedFat 10, Cholesterol 160.1, Sodium 142.7, Carbohydrate 34.2, Fiber 0.4, Sugar 28.4, Protein 5
EASY KEY LIME MOUSSE
This is a super simple low-calorie mousse or pie filling. It's also especially tasty in trifles ... or on a spoon!
Provided by KrissieFaye
Categories < 15 Mins
Time 5m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 4
Steps:
- Make sure the whipped topping has been completely softened and is no longer frozen.
- In a large bowl, whisk together the key lime juice, water, and pudding mix until blended and smooth.
- Incorporate the whipped topping into the key lime pudding mixture until thoroughly blended.
- Use as desired; keep refrigerated.
Nutrition Facts : Calories 43.5, Fat 1.4, SaturatedFat 0.8, Cholesterol 4.5, Sodium 20.8, Carbohydrate 7.5, Fiber 0.1, Sugar 4.6, Protein 0.9
KEY LIME MOUSSE; AWESOME!!
This is even better than Key lime Pie because it is creamy and much richer yet still light enough to serve after a heavy meal. A wonderful mix of sweet and tart. Don't let the use of unflavored gelatin and the long directions scare you off. If you can make Jello, you can make this. Just follow the directions & you'll be fine. This mousse is great for family desserts during the summer yet with some graham cracker crumbs and white chocolate curls on top, it is fancy enough for company also.
Provided by JanetB-KY
Categories Gelatin
Time 5h
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 603, Fat 33.8, SaturatedFat 20.3, Cholesterol 256.9, Sodium 156.9, Carbohydrate 67.6, Fiber 1.4, Sugar 61.2, Protein 12
KEY LIME MOUSSE
Make and share this Key Lime Mousse recipe from Food.com.
Provided by KathyP53
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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 mixture through a fine 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.
Nutrition Facts : Calories 449.1, Fat 35.7, SaturatedFat 21.2, Cholesterol 258.8, Sodium 109.3, Carbohydrate 29, Fiber 0.1, Sugar 25.8, Protein 5.8
CARIBBEAN LIME MOUSSE
Make and share this Caribbean Lime Mousse recipe from Food.com.
Provided by PalatablePastime
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Using a microplane zester, remove zest from limes and set aside.
- Squeeze and strain juice from limes into a small bowl and set aside.
- Heat the water in a saucepan until steaming (do not boil).
- Whisk in the flour, cornstarch, salt, and 2 cups sugar.
- Cook, stirring constantly, until lightly thickened.
- Separate egg white from egg yolks and set each aside.
- Whisk together the egg yolks with the lime zest and vanilla.
- Using a small ladle, add a small amount of heated mixture to egg yolks, stirring briskly to temper.
- Do this a couple more times, then gradually stir the egg yolk mixture into the saucepan, whisking briskly as you do so.
- Quickly stir in the lime juice, butter, and heavy cream.
- Cook, stirring, for 2-4 minutes or until thickened; remove from heat.
- In a large mixing bowl, beat egg whites until very stiff.
- Fold beaten egg whites into lime mixture, stirring gently until blended.
- Spoon mousse into 4 large wine glasses or dessert dishes.
- Sprinkle each dessert with about 1 tbsp shredded coconut.
- Cut each lime slice almost in half, stopping cutting just at the edge of the peel on one side.
- Dip lime slices into granulated sugar, if desired, and shake off excess.
- Twist cut sides of lime into two opposite directions and lay on top of mousse.
- Chill for 2-3 hours or until firm and set, before serving.
Nutrition Facts : Calories 768.4, Fat 22.1, SaturatedFat 12.2, Cholesterol 319.9, Sodium 223.8, Carbohydrate 133.9, Fiber 1.8, Sugar 103.3, Protein 11.9
KEY LIME MOUSSE CUPS
Light, lovely and laced with a splash of tart key lime juice, these fancy little phyllo cups are so refreshing served as an after-dinner dessert treat...and they take just minutes to whip up! -Suzanne Pauley, Renton, Washington
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 69 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 30mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
KEY LIME MOUSSE CAKE
Make and share this Key Lime Mousse Cake recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- preheat oven to 325*.
- Grease and flour 9" springform pan. In small batter bowl, combine cake mix and flour, mix well using whisk. Add water and egg; whisk till smooth.
- Pour batter into pan.
- Bake 25-28 m inutes till toothpick inserted in center comes out clean.
- Remove from oven to wire rack and cool completely. Leave cake in pan.
- Brush cake with 1/2 cup of the limeade concentrate (thawed).
- Attach large star tip to pastry bag, fill with 1 cup of Cool Whip and set this aside in refrigerator to decorate later.
- In medium microwave safe bowl, micro cream cheese on high 30 seconds or softened. whisk till smooth.
- Gradually add remaining limeade concentrate, whisking until smooth. add remaining whipped topping and pudding mix, mix till smooth with spatula.
- Spoon filling over cake, spread evenly using small spreader.
- Zest lime, then slice lime thinly, cut slices in half.
- If desired, you may grate white chocolate morsels on hand grater, over filling.
- Run a smooth blade knife around inside of cake and release collar.
- Use reserved Cool Whip that is in pastry bag to pipe design around top edge of cake.
- Place lime halves between design (stars) and sprinkle lime zest over cake.
- Tastes better if you chill cake for 1 hour before serving.
Nutrition Facts : Calories 264.7, Fat 10.7, SaturatedFat 7, Cholesterol 18.3, Sodium 154.5, Carbohydrate 41.1, Fiber 0.4, Sugar 31.7, Protein 2.1
RAW VEGAN KEY LIME MOUSSE
This delectable raw vegan key lime mousse is SO easy; and epitomizes the "blend and chow in under 5 minutes" philosophy that we are so fond of at healthy blender recipes. Just throw all of your ingredients in your blender and puree until smooth. Chill and Devour. How easy is that?
Provided by The Blender Girl
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Throw all of the ingredients in your blender, and puree until creamy.
- Chill, serve and devour! Yum Yum Yum!
- Serves 4.
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