Monday, October 24, 2011

Black Bottom Key Lime Mousse


I've always loved key lime pie, but I have to admit, I don't love making pies.
I usually settle for key lime yogurt, but need I say it's just not the same?

Well, I discovered something that comes fairly close, and doesn't require much cooking!
Key lime mousse.

I love mousse--light, fluffy bursts of flavor! I decided to make a "Black bottom" key lime mousse because chocolate makes everything yummier, right?

The crumble bottom still needs improvement (I wanted it to stick together more), but it provides a nice crunchy, salty-sweet complement to the citrus mousse.

One bite and I almost think I'm in the Caribbean. Let me know what you think!

Black Bottom Key Lime Mousse

Black Bottom:
2 cups Trader Joe's chocolate cat cookies
1/4 cup toasted coconut flakes
1/2 tsp salt
1/4 cup sugar
6 tbsp butter

Pulverize all ingredients in food processor til very fine.
Press into bottom of springform pan.

I might try pouring a chocolate ganache over this to "wet" it more, as suggested here.

Mousse Filling:
I used the recipe from Poetry of Food, pouring it directly into crust in springform pan.

Ingredients:
¾ cup key lime juice
1 envelope powdered gelatin
4 eggs, separated
¾ cup granulated sugar
1 cup heavy cream
Preparation:

Bloom gelatin in ¼ cup of key lime juice.

Whip 1 cup of heavy cream to soft peak on medium speed and store in the refrigerator while you make the rest of the mousse. In a heavy bottomed sauce pan, over medium heat, whisk yolks, ½ cup sugar and ½ cup key lime juice until thick and coats the back of a spoon. Remove from heat and whisk in bloomed gelatin until dissolved.

Transfer lime juice mixture to a bowl and chill to room temperature. While the key lime mixture is chilling. Whip whites in a clean dry bowl with a clean dry whip. Whip on medium speed until whites achieve soft peaks, being careful not to over whip the whites.

Gently fold egg whites into whipped cream. Then fold whites/cream mixture into key lime mixture being careful to not deflate the whites and cream.

Quickly divide among dessert glasses (I used springform pan) and chill to set.

Garnish with softly whipped cream and grated lime zest.

Servings:
8 to 12

**I love the mix of homemade lime curd with whipping cream and egg whites.
My son suggested topping it with whipping cream. Enjoy!

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