Creamy Lime Mousse
An adaptation of a favorite childhood dessert, this Creamy Lime Mousse is bright, fresh, and the perfect way to end a summer meal. And for those who have dietary restrictions that need to be met, this miraculous dish is also both gluten and dairy-free!
Equipment
- 3 mixing bowls medium to large, or only two if you are skipping the straining step
- 1 Whisk
- 1 spoon
- 1 strainer optional
- 1 electric hand mixer or standing mixer
Ingredients
- 4 large eggs separated
- 1 cup sugar
- 3 limes juice and zest
- 1/4 cup water boiling
- 1 pinch salt
Instructions
- Separate your eggs into two medium to large heat-safe mixing bowls. (Note: If you are going to use a standing mixer to beat your egg whites,then use the bowl of your standing mixer to hold those egg whites, as long as it is heat-safe.)
- Put 1-2 inches of water in the bottom of a medium saucepan and bring to a boil.
- In the bowl with the egg yolks, combine them with the sugar,lime juice and zest, and ¼ cup of boiling water.
- Place the bowl on top of the saucepan of boiling water and turn the heat down to medium. Whisk the mixture until smooth then, using a metal or wooden spoon, stir constantly until the mixture thickens slightly and coats the back of the spoon.
- Optional step: If you would like your mousse to be as silky smooth as possible, you can strain the custard. To do this, place a fine mesh strainer over a third mixing bowl and pour the custard through the strainer. With the back of a spoon, gently push all of the liquid through so that all that remains in the strainer are any little clumps that formed in the cooking of the custard.
- Sprinkle your pinch of salt over the egg whites and place the bowl over the saucepan with boiling water for 10-20 seconds (as soon as you see any opaque white forming at the edges, take it off the heat immediately). Then, using an electric hand mixer or standing mixer, beat the egg whites on a medium-high speed until stiff.
- Fold the stiff egg whites into the egg yolk mixture until just combined and then evenly distribute the mixture amongst six dessert dishes or ramekins.
- Refrigerate or freeze, depending on your preference, for 4 hours.
Nutrition
Calories: 180kcalCarbohydrates: 37gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 109mgSodium: 50mgPotassium: 75mgFiber: 1gSugar: 34gVitamin A: 175IUVitamin C: 10mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!