Lime Mousse

An alternative version of the lovely sour lemon mousse, with the taste of lime and white chocolate. If you are wondering why cream and juice are written in grams instead, it is because I have started weighing liquids, as it is more accurate than eye balling it on a level on a jug.

LIME MOUSSE
4 SERVINGS

2 SHEETS GELATINE
70 G LIME JUICE + ZEST
130 G HEAVY CREAM 38%
SEEDS OF ½ VANILLA POD
20 G PASTEURISED EGG WHITES
35 G PASTEURISED EGG YOLKS
75 G ICING SUGAR
20 G CHOPPED, WHITE CHOCOLATE

Soak the gelatine in cold water for 10 min.

Heat the lime juice, squeeze the water out of gelatine and melt it in the juice.

Pour the lime juice into a bowl, let it cool until it is a little cooler than your fingers.

Whip the cream and vanilla seeds to soft peaks, it must not be whipped too much, otherwise there will be lumps in the mousse.

Whisk whites, yolks and icing sugar to a light and creamy egg mixture.

Fold 1/3 of the eggs into the lime juice with a rubber spatula.

Pour the lime mixture into the rest of the eggs and fold it together without knocking too much air out.

Fold the whipped cream into the eggs a little at a time with the spatula.

Place the mousse in the fridge for an hour, before adding the chocolate. The reason why is that otherwise the chocolate will sink to the bottom of the mousse.

Fill the mousse into: One large bowl, or small portions bowls and place it in the refrigerator for a minimum of 3 hours until the mousse has set. Or in silicone moulds, covered with a piece of cling film and placed in the freezer.

Serve with a good dollop of whipped cream.

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