Key Lime Mousse Cups Recipes

KEY LIME MOUSSE CUPS

Steps:

• In a large bowl, beat the cream cheese, milk and juice until smooth; fold in whipped cream. Pipe into tart shells. Garnish with raspberries and lime wedges if desired. Serve immediately.

KEY LIME MOUSSE TARTS

Steps:

• Your first step is to zest about 3 - 4 key limes as you will need 2 teaspoons of zest. Then, juice 8 -10 key limes to get 1/4 fresh key lime juice from them. Set both aside.
• Next, take the phyllo cups from the freezer so they thaw a bit before filling them.
• Using a hand held mixer, beat the whipping cream in a large bowl, until soft peaks are formed. Set the bowl aside.
• In another large bowl, beat the softened cream cheese, sweetened condensed milk, key lime juice, and zest until smooth and creamy. At this point, grab a rubber spatula and gently fold in he whipping cream into the lime cream cheese mixture.
• Chill the key lime mousse filling for at least an hour before filling the mini tart shells.
• Fill the mini phyllo shells right before serving so the bottoms of the shells do not get soggy. I like to spoon the chilled filling into a large resealable bag, then snip a small piece from one corner and pipe the filling into the phyllo shells. Garnish the tarts with a small slice of key lime and a fresh raspberry, if desired.
• The key lime mousse filling can be made up to 2 days in advance and stored in the refrigerator. Then give it a good mix and fill the mini tart shells.

KEY LIME MOUSSE; AWESOME!!

Steps:

• Grate the required zest and squeeze 1 cup juice from limes.
• In pot over medium heat, combine juice, sweetened condensed milk, egg yolks and ginger.
• Cook, stirring often, until mixture coats back of spoon and instant read thermometer registers 160 degrees fahrenheit, about five minutes, (do not overcook or the mixture will curdle); then remove from heat.
• Stir in zest and food coloring if using it; then transfer to a large bowl and cover the surface directly with plastic wrap and regrigerate for about an hour.
• Meanwhile, in a small pot over low heat, warm 1/2 cup of the cream until it is about room temperature, warm to the touch.
• Sprinkle gelatin over the warmed cream; let stand for a minute or two to soften; over low heat cook, stirring constantly, until dissolved, 1-2 minutes; cool away from the heat for five minutes.
• At high speed, beat the 1/4 cup sugar with the remaining cream until soft peaks form.
• Reduce the speed to medium and gradually drizzle the gelatin mixture into the cream; beat until stiff; reserve one cup of the whipped cream mixture; cover and refrigerate.
• Fold remaining gelatin/cream mixture into the lime custard; cover surface with plastic wrap and refrigerate until set, about 4 hours.
• Pipe or spoon mousse into glasses or bowls; top with reserved whipped cream and garnish as desired -- then pig out.

KEY LIME MOUSSE

Steps:

• In a mixing bowl, soak the gelatin in warm water until it softens and dissolves, stirring occasionally. Gradually stir the lime juice and zest into the gelatin and set mixture aside.
• In a large bowl, beat eggs, sugar, and salt at high speed until thick and foamy, 7-10 minutes. Reduce speed to low and beat in key lime mixture.
• Cover bowl and refrigerate until mixture begins to set but is still liquidy- approx 1 hour.
• Whip 1 cup of whipping cream until it forms soft peaks and fold into key lime mixture.
• Pour half the key lime mixture into a large bowl and sprinkle a layer of crushed graham cracker crumbs on top, reserving 3 tablespoons. Fill bowl with remaining key lime mixture and refrigerate for at least 2 hours or overnight.
• Before serving, whip remaining cream with confectioners' sugar and vanilla extract until soft peaks form. Pipe or spoon cream on mousse and sprinkle remaining graham cracker crumbs on top.
• Garnish with sliced limes.

{NO BAKE} KEY LIME CHEESECAKE PARFAITS

Steps:

• In a bowl, combine graham cracker crumbs and melted butter.
• Using a handheld electric mixer, beat the cream cheese and powdered sugar together until smooth and creamy. Beat in the condensed milk, key lime juice, granulated sugar, and lime zest until creamy and well incorporated.
• Place mixture in the fridge for about 1-2 hours to firm up. (This step is optional, but it makes it easier to pipe.)
• Transfer mixture to a piping bag.
• Alternate the graham cracker crumbs and the cheesecake mousse into 8, 8 ounce canning jars (starting with the crackers and ending with the mousse.) Secure with lids.
• Place in the fridge for about 3 hours to set completely.
• Unfasten lids, pipe some whipped cream on top and garnish with lime zest.
• Serve and enjoy!

KEY LIME MOUSSE

Steps:

• Whisk together zest, juice, sugar, salt, and eggs in a small heavy saucepan. Add butter and cook over medium-low heat, whisking frequently, until thick enough to hold marks of whisk, about 5 minutes. Force through a fine-mesh sieve into a bowl, then quick-chill in an ice bath, stirring occasionally, about 5 minutes.
• Beat cream until it holds stiff peaks, then fold into custard gently but thoroughly. Spoon into glasses and chill at least 2 hours and up to 12.