Lime Mousse

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I heart citrus.  Especially lime.  My friend made this for her daughter’s wedding reception and served it in tiny tasting cups with little tasting spoons.  It was super cute, and tasted even better.  Luckily she shared her recipe. 🙂
I had some lime juice powder in my pantry so I decided to throw some in, and I liked the extra “limey” boost it gave, but it is definitely still delicious without it.   I made them parfait style for a get together, but next time I’m trying it in a springform pan for a holiday or family dinner.  I bet it would even be good frozen.

LIME MOUSSE
2 cups gingersnap crumbs
2 T sugar
5 T melted butter

1 envelope (.25 oz) unflavored gelatin
2/3 cup lime juice
2 1/2 cups whipping cream, divided
9 oz white chocolate, chopped (or about 1 1/4 cups white chocolate chips)
3 (8 oz) pkgs cream cheese, softened
1 cup sugar
2 T grated lime zest, plus more for serving
2 tsp lime juice powder, optional
green food coloring, optional

Mix the cookie crumbs, 2 T sugar, and butter together in a bowl. Mix well.
Set aside.
Sprinkle the gelatin over the lime juice and set aside.
Bring 1/2 cup of the cream to a simmer in a small saucepan.  Remove from the heat and add white chocolate.  Stir until melted.
Add the gelatin to the chocolate mixture and mix until well combined.  Set aside to cool.
Beat the remaining 2 cups heavy cream to stiff peaks in a large bowl, set aside.
Beat the cream cheese with 1 cup sugar until well blended (add lime juice powder and food coloring now if using as well).   Add white chocolate mixture and lime zest and mix well.  Fold in the whipped cream.
Layer lime mousse with cookie crumbs in individual cups, or press crumbs into a 10 inch spring form pan and fill with mousse.
Cover and refrigerate overnight.  Keeps well for several days.
When ready to serve, top with some extra lime zest.

Recipe Source: My friend Janine G.

Lime Mousse

Ingredients

    For the crumbs:
  • 2 cups gingersnap crumbs
  • 2 T sugar
  • 5 T melted butter
    For the mousse:
  • 1 envelope (.25 oz) unflavored gelatin
  • 2/3 cup lime juice
  • 2 1/2 cups whipping cream, divided
  • 9 oz white chocolate, chopped (or about 1 1/4 cups white chocolate chips)
  • 3 (8 oz) pkgs cream cheese, softened
  • 1 cup sugar
  • 2 T grated lime zest, plus more for serving
  • 2 tsp lime juice powder, optional
  • green food coloring, optional

Instructions

  • Mix the cookie crumbs, 2 T sugar, and butter together in a bowl. Mix well.
  • Set aside.
  • Sprinkle the gelatin over the lime juice and set aside.
  • Bring 1/2 cup of the cream to a simmer in a small saucepan. Remove from the heat and add white chocolate. Stir until melted.
  • Add the gelatin to the chocolate mixture and mix until well combined. Set aside to cool.
  • Beat the remaining 2 cups heavy cream to stiff peaks in a large bowl, set aside.
  • Beat the cream cheese with 1 cup sugar until well blended (add lime juice powder and food coloring now if using as well). Add white chocolate mixture and lime zest and mix well. Fold in the whipped cream.
  • Layer lime mousse with cookie crumbs in individual cups, or press crumbs into a 10 inch spring form pan and fill with mousse.
  • Cover and refrigerate overnight. Keeps well for several days.
  • When ready to serve, top with some extra lime zest.
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    Comments

    1. Hey Holly…I am so glad that you like the Lime mousse. It does freeze very well and I have made the crust with a combination of Mother’s Taffey cookies mixed with Mothers Cocadas–kind if gives it a coconut flavor. Where do you buy lime powder?

    2. Superior thinking demonstrated above. Thanks!

    3. Thanks guys, I just about lost it looking for this.

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