Key Lime White Chocolate Mousse Cake Food

WHITE CHOCOLATE LIME MOUSSE CAKE

Steps:

• In a large bowl, combine the gingersnaps, sugar and butter; press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Set aside. , In a microwave-safe dish, sprinkle gelatin over lime juice. Let stand for 1 minute. Microwave on high for 10-20 seconds; stir until gelatin is dissolved. Set aside. , In a microwave, melt chocolate with 1/2 cup cream; stir until smooth. Cool slightly; stir in dissolved gelatin. , In a large bowl, beat cream cheese and sugar until smooth. Gradually add chocolate mixture and lime zest and mix well. , In another large bowl, beat remaining cream until stiff peaks form. Gently fold into cream cheese mixture. Spoon over the crust. Cover and chill overnight. Refrigerate leftovers.

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.

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.

TOMMY BAHAMA KEY LIME PIE WITH WHITE CHOCOLATE MOUSSE WHIPPED CR

Steps:

• To make the pie:Brush egg whites onto uncooked pie shell using a pastry brush, making sure the shell is evenly coated. Pour off any excess egg whites.
• Pre-heat oven to 350°F Place pie shell in oven and bake for 5 minutes.
• Shell should look golden brown. Let cool at room temperature.
• While the shell is cooling, mix the egg yolks and condensed milk together using a wire whip until incorporated. Pour the key lime juice and zest into the mixture of yolks and condensed milk, slowly mixing with the wire whip until incorporated.
• Add the key lime pie mixture into the cooled pie shell. Adjust the oven temperature to 250° F and bake pie for 25-30 minutes. The finished pie should have a "Jell-O"-like consistency. Place on a cooling rack for 30 minutes at room temperature.
• Place in refrigerator for at least 2 hours before serving. Cut into 8 even slices when serving.
• To make the whipped cream, Instructions:Using an electric mixer, combine heavy cream, powdered sugar and vanilla extract in a mixing bowl. Using the whisk attachment, beat cream mixture on high speed for 2 minutes.
• Add the white chocolate mousse to the cream mixture and mix until it reaches the consistency of stiff peaks.
• Place the whipped cream into a piping bag with an open star tip. When serving, pipe it onto each piece of key lime pie. (If you do not have a piping bag, you can simply dollop a generous scoop of the whipped cream onto the center of each piece.).
• Cut a slice in your lime "wheels," twist and place in the center of each piece.

KEY LIME MOUSSE CAKE

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.

WHITE CHOCOLATE KEY LIME CHEESECAKE

Steps:

• Prepare crust (see below).
• Heat oven to 350°F.
• In bowl beat softened cream cheese until smooth, add heavy cream, sour cream, beaten eggs, sugar, melted butter, flour, corn starch, melted white chocolate, juice from key limes and vanilla. Pour into crust in spring form pan. Bake 1 hour, turn oven off and leave for 1/2 hour with door closed. Chill 12 hours before serving.
• Crust: Melt butter combine ingredients and pat in bottom of spring form pan.

KEY LIME TRIFLE

Steps:

• Heat oven to 350°F (or 325°F for dark or nonstick pan). Mix, bake and cool cake as directed on cake mix box using 13x9-inch pan. Cut cooled cake into about 3/4-inch pieces; set aside.
• In large bowl, beat condensed milk and lime juice with whisk until well combined. In chilled medium bowl, beat whipping cream with electric mixer on high speed until medium to stiff peaks form. Using rubber spatula, gently fold whipped cream into condensed milk-lime mixture until smooth. Cover; refrigerate until needed.
• Using food processor, process granola bars until ground.
• Gently stir lime peel into whipped topping (do not overmix). Set aside.
• In 3-quart glass trifle bowl, spoon layer of lime-cream mixture. Follow with layers of ground granola bars, chopped white chocolate and cake pieces. Repeat layers, leaving room for final layer of whipped topping. If desired, garnish with additional ground granola bar and Key lime slices. Cover; refrigerate at least 1 hour before serving.

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.

WHITE CHOCOLATE MOUSSE KEY LIME CHEESECAKE

Steps:

• 1. Crust Mix together the cracker, sugar, and butter. Press the mixture into bottom and 1-inche up the sides of a 10-inch spring form pan. Set aside
• 2. Filling In a medium saucepan over medium heat, add the lime juice. Whisk in the gelatin and 1/2 cup of the heavy cream and bring to a simmer. Remove the pan from the hear. Add 10 ounces of chopped white chocolate, stir until smooth. Allow to cool.
• 3. Using a electric mixer, blend together the cream chess, sugar and lime zest in a medium bowl until smooth. Slowly beat into the cooled white chocolate mixture into cream cheese mixture.
• 4. Using clean, dry beaters, beat the reaming 2-cups heavy cram in a small bowl until it forms soft peaks. Fold it into the white chocolate mixture and pout into the pie crust. Cover and freeze overnight.
• 5. Remove from freezer and run a sharp knife around inside of springform pan to help loosen the pie. Release springform from the bottom of the pan and transfer the pie to serving plate. Grate or curl the white chocolate over the top and garnished with candied limes. Cut into wedges with a knife that has been dipped into hot water and serve.
• 6. Candied Limes Bring a medium-sized saucepan of water to boil over medium heat. Add the lime glance for a couple of minuets. Set aside Put the limes in another medium saucepan and cover with equal parts of sugar and water. Simmer, covered over low heat for 1 hour. Remove the limes and drain until almost dry. Roll into sugar and set aside to dry.
• 7. You can also garnished with fresh limes, squeezing the lime over the sliced cheesecake give it a little zing...