Simple Lime Mousse Food

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.

KEY LIME MOUSSE CUPS

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.

STRAWBERRY LIME MOUSSE

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.

KEY LIME MOUSSE; AWESOME!!

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.

LIME MOUSSE

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.

EASY KEY LIME MOUSSE

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.

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 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.