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Key Lime Mousse picture

Key Lime Mousse

Key limes are more flavorful and acidic than their more common counterparts, which makes this mousse deliciously tangy and lime-y. Make it up to a day ahead for a rich, cool dessert.

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  • 1/2 tablespoon grated Key lime zest
  • 1/2 cup fresh Key lime juice (from about 15 to 20 Key limes)
  • 1/2 cup granulated sugar
  • pinch of salt
  • 3 large eggs
  • 6 tablespoons (3 ounces) unsalted butter, cut into small cubes
  • 2/3 cup heavy whipping cream, chilled

Serves 4

Note: Juicing the limes takes a little patience because they are small. Cut them in half horizontally and use a melon-baller or small spoon to help you extract the juice into a bowl. Strain the juice to remove any seeds and pith before making the mousse.

  1. Prepare an ice bath so you can quickly cool the lime custard once it is cooked. In a large shallow bowl or baking pan add ice and a little bit of water and set aside.
  2. In a small saucepan with a heavy bottom, whisk together the zest, juice, sugar, salt, and eggs. Add the butter and cook over medium-low heat, whisking frequently, for about 7 minutes or until the mixture thickens to the consistency of a pureed soup or a thin cake batter.
  3. Strain the mixture through a fine mesh sieve into a medium bowl and then place the bowl in the ice bath for 5 minutes, stirring the mixture occasionally.
  4. While the custard is cooling, whip the cream in the bowl of an electric mixture using the wire whisk attachment (or use a hand-held mixer). Start on a low speed and gradually increase the speed as the cream starts to thicken. Make sure the cream is very cold before you start (it also helps if you chill the bowl.) Beat until stiff peaks form (the cream holds its shape when the whisk is held upright).
  5. Gently fold the cream into the custard, just until the cream and custard are combined.
  6. Spoon the mousse into individual serving dishes and chill for up to 12 hours. Serve cold.

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