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easy lime mousse recipe | Bread Market Cafe

easy lime mousse recipe

easy lime mousse recipe

YUM. I appreciate you using some of your valuable time to do so. OPTIONAL GARNISHES: aerosol whipped cream, lime wedges, additional lime zest, and/or mint leaves. Beat the mixture on high speed using an electric mixer. Here’s one more to pin on your Pinterest boards! When the mixture has thickened, remove the bowl from the pan and whisk until cool.). Spoon mousse … Now gently fold that curd into the whipped cream, combining thoroughly--but with a light hand. Prep time includes minimum chilling time. Continue to whisk until the mixture reaches a temperature of 166 degrees (on a candy thermometer). Slightly tart and slightly sweet… it’s so good. You can test for the soft peaks by stopping the beaters, and using the bottom of the beater, pull up on the mousse to see if a soft peak will hold its shape. Required fields are marked *. Stir the mixture until it begins to thicken, then pour into a glass bowl and refrigerate for 1 hour, or until set. Add a sprinkle of lime zest, and a fresh lime slice to each dish for a colorful presentation. Thanks for stopping by today. In a medium-sized heavy saucepan, using a wooden spoon, combine the butter and 1 cup of the white sugar; don't worry, it likely won't go into a smooth paste--that doesn't matter. You do NOT need it for this dessert to be perfect, but sometimes I like it to have a slight green hue (for presentation). Chill in fridge at least one hour; overnight is fine. Total Carbohydrate (If you do not have an electric whisk, whisk by hand in a glass bowl set over a pan of hot water. Scoop frozen mousse into decorative dishes and garnish with fresh raspberries. NOTE: I use a microplane to finely grate the peel of the lime. Refrigerate the mousse until it is cold and firm, 2 to 3 hours. Place bowl over a pan of simmering water and begin to whisk. Be sure bowl is not touching water. Faith, Family, Fun… and Great Food, Prepared With Love. Transfer mousse to four small dishes, dividing it evenly. If the mixture looks all curdled, don't worry. Try this cold, creamy lime mousse, which is made in 5 minutes using only 4 ingredients! Garnish with lime and mint, if desired. Looking for a light, delicious, flavor-filled EASY dessert? This usually will take about 4 minutes. It’s important to zest only the green part of the lime peel, and not the white part, as it can add bitterness to this dish. Place the saucepan over low heat and cook, stirring constantly, until mixture is smooth. Place 5 tablespoons of cold water into a heavy-based saucepan, sprinkle in the gelatine and place over a gentle heat, without stirring, until the gelatine has melted. Whisk the egg whites in a separate bowl with an electric hand-held whisk until soft peaks form when the whisk is removed. I wrote down the recipe on an index card in an old recipe box many years ago, and don’t remember where it came from originally. In a nonreactive metal bowl combine yolks, sugar and lime juice. This mousse is very light and is an excellent choice after a heavy meal. This creamy lime mousse fits the bill quite nicely. This usually will take about 4 minutes. Your email address will not be published. If you enjoy mousse, you might also want to check out my recipe for easy chocolate mousse. But… it’s a KEEPER, so I wanted to share it. With the same spoon, stir in the eggs and egg yolks, lemon juice and lime juice (I use freshly squeezed lemon juice but have been using bottled key lime juice for the lime). In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. Combine heavy whipping cream, granulated sugar, lime juice and zest, and vanilla in a large mixing bowl. Place bowl on standup mixer, or use hand held beaters, and beat until mixture is cool and thick, about 5 minutes. When ready to make the mousse, beat the cream with the remaining 1/3 cup sugar to soft (not stiff) peaks. The first step is to make the lemon curd, which you can do a day or so ahead of time, if you wish. It is cold, creamy, loaded with lime flavor, and is super easy to make! Cover, place in freezer and allow to freeze overnight. But… it’s a KEEPER, so I wanted to share it. By using this Comment Form you agree with the storage and handling of your data by this website. Place the bowl with the egg yolks inside a bigger bowl filled with ice-cold water. Add the lime mixture to the cream and, with a rubber spatula, fold together until smooth. At this point it is okay to go ahead and eat the mousse, BUT… it’s even BETTER if you chill it for an hour or more. This recipe makes more lemon mousse than you will need for two people. Summer is heating up, so it’s the perfect time to make desserts that cool us off, when temperatures are in the 90’s. Original recipe source: unknown (found in an old recipe box, handwritten on a 3×5 index card). There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list. Pour mixture into freezable container. Lemon Panna Cotta with Raspberry-Orange Sauce, Chocolate Dream Cups with Raspberry Mousse. Click here for instructions on how to enable JavaScript in your browser. When I serve this dessert, I think it looks wonderful to top each mousse cup with a spray or dollop of whipped cream. Divide crumb mixture evenly between 8-12 small dessert glasses. Remove from the heat and leave to cool slightly. Mix gently for just a moment to combine ingredients. In a mixing bowl, combine the cream, sugar, lime juice, peel and vanilla. Enjoy! Once the creamy lime mousse forms soft peaks, it is done! To serve (optional): top each serving with a spray or dollop of whipped cream. Come to think of it, this dessert would be perfect ANY TIME of year, especially if you need to whip something up quickly with hardly any effort. Here’s how easy it is to make this delightful mousse (printable recipe card at the bottom of this post). Spoon mousse into 6 individual dessert dishes. I served this to some very stuffed dinner guests before xmas, who claimed to have no room for dessert, yet when this was presented it was gobbled down completely. Get the lemon curd out of the fridge, peel away plastic wrap, and use a whisk to loosen up the curd. Thanks go out to a Martha Stewart magazine for this gem. This will take about 5 minutes; as the butter melts and you keep stirring or whisking, it will come together nicely. All rights reserved. Be sure bowl is not touching water. OPTIONAL: Add one drop of green food coloring to the mousse if you want a very light shade of green. Combine heavy whipping cream, granulated sugar, lime juice and zest, and vanilla extract in a large mixing bowl. The mousse is at its best served very cold. Mix gently to combine ingredients. I also add a sprinkle of lime zest, and a fresh lime slice to each dish for presentation. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! You will need to beat it until SOFT PEAKS form. Cover and chill for at least two hours; overnight is fine. This dessert is extremely easy to make, and will wow family and friends; it's my new "company's coming over" dessert. Gently fold the whipped egg whites into the egg yolk mixture with a metal spoon. I wrote down the recipe on an index card in an old recipe box many years ago, and don’t remember where it came from originally. Beat on high speed until soft peaks form, about 4 minutes. Mozzarella bruschetta with shaved fennel and courgette, Crab and salmon fishcakes with homemade tartare sauce. It will keep well for 2-3 days, if covered well and refrigerated (without garnishes). Any remaining mousse can be stored in the fridge for 2–3 days. This mousse tastes best when served very cold. Place bowl over a pan of simmering water and begin to whisk. It helps to “doll up” this simple, but yummy dessert. We eat with our eyes first, right? Spoon into dessert dishes. You will need to beat it until SOFT PEAKS form. Sign up for the Recipe of the Day Newsletter Privacy Policy, Gluten-Free Roasted Garlic and Herb Gravy. Stir the melted gelatine into the cream and fold into the egg yolk mixture. Place 5 tablespoons of cold water into a heavy-based saucepan, sprinkle in the gelatine and place over a gentle heat, without stirring, until the gelatine has melted. It’s super easy (and convenient) to whip up this dessert in the morning, and then cover each dish and let them chill all day.

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