STRAWBERRY LIME MOUSSE
Provided by Ree Drummond : Food Network
Categories dessert
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Put the sweetened condensed milk, strawberries, sugar and lime juice in a blender. Blend until smooth and well mixed. Transfer to a bowl. Using a rubber spatula, fold in the lime zest and thawed frozen whipped topping until thoroughly combined.
- Scoop into 6 pretty glasses and add a vanilla wafer to each serving.
LIME MOUSSE
Make and share this Lime Mousse recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 258.6, Fat 22, SaturatedFat 13.7, Cholesterol 81.5, Sodium 22.9, Carbohydrate 14.9, Sugar 12.8, Protein 1.2
SIMPLE LIME MOUSSE
Simple Lime Mousse is the perfect pairing of zesty lime and fluffy whipped cream. "It's light and refreshing, especially after a meal that's left your taste buds tingling," assures field editor Shirley Glaab of Hattiesburg, Mississippi.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 259 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 23mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON-LIME MOUSSE
The velvety curd is also delicious spread on shortbread and scones.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h30m
Number Of Ingredients 7
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
Provided by Melissa Roberts
Categories Milk/Cream Mixer Egg Dessert Lime Butter Lime Juice Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
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 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.
PINEAPPLE WITH LIME & VANILLA SYRUP
Fresh pineapple, a squeeze of lime and easy-to-use vanilla paste make this quick pud burst with flavour
Provided by Good Food team
Categories Dessert
Time 20m
Number Of Ingredients 5
Steps:
- Gently heat the caster sugar, vanilla paste, lime juice and 50ml water in a pan until the sugar dissolves.
- Arrange the pineapple over a plate or platter. Drizzle over the syrup and set aside until ready to serve so the syrup can soak into the pineapple. Eat with vanilla or coconut ice cream, if you like.
Nutrition Facts : Calories 119 calories, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Sodium 0.01 milligram of sodium
LIME MOUSSE WITH LIME-VANILLA SYRUP
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Combine sugar and 3/4 cup water in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to simmer over medium heat, stirring until sugar dissolves. Simmer until syrup thickens and is reduced to 1 1/4 cups, about 8 minutes. Cool to room temperature. Discard vanilla bean. Transfer 1/2 cup syrup to small bowl. Whisk in 1 tablespoon lime juice. Cover lime-vanilla syrup and chill.
- Mix gelatin and remaining 7 tablespoons lime juice in small bowl. Let stand until gelatin softens, about 10 minutes. Add to syrup in saucepan. Stir over low heat just until gelatin dissolves, about 5 minutes (do not boil).
- Using electric mixer, beat eggs in large stainless steel bowl at high speed until mixture falls in heavy ribbon when beaters are lifted, about 6 minutes. Gradually beat in warm lime syrup. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); beat until thermometer registers 140°F for 3 minutes, about 5 minutes total. Place bowl over larger bowl of ice water; beat syrup mixture until cold, about 3 minutes.
- Beat whipping cream in medium bowl until peaks form. Fold into syrup mixture in 2 additions. Fold in lime peel. Cover mousse and refrigerate until set, at least 6 hours and up to 1 day.
- Using 2 large soup spoons, form mousse into 12 egg-shaped "dumplings," placing 2 on each of 6 plates. Spoon lime-vanilla syrup over mousse and serve.
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