Lime Mousse Recipes

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SIMPLE LIME MOUSSE



Simple Lime Mousse image

Simple Lime Mousse is the perfect pairing of zesty lime and fluffy whipped cream. "It's light and refreshing, especially after a meal that's left your taste buds tingling," assures field editor Shirley Glaab of Hattiesburg, Mississippi.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 6

1 cup heavy whipping cream
1/4 cup sugar
2 tablespoons lime juice
1 tablespoon grated lime zest
1 teaspoon vanilla extract
Lime slices and fresh mint, optional

Steps:

  • In a large bowl, beat cream until it begins to thicken. Add the sugar, lime juice, zest and vanilla; beat until stiff peaks form. Spoon into dessert dishes. Garnish with lime and mint if desired.

Nutrition Facts : Calories 259 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 23mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON-LIME MOUSSE



Lemon-Lime Mousse image

For a light and refreshing dessert after any meal, try this tangy citrus treat. -Kathryn Anderson, Wallkill, New York.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1/2 cup sugar
2 tablespoons cornstarch
Pinch salt
3 large egg yolks
2/3 cup 2% milk
1/4 cup lemon juice
1 tablespoon lime juice
1-1/2 teaspoons grated lemon zest
1/2 teaspoon grated lime zest
1 cup heavy whipping cream
Lime slices, optional

Steps:

  • In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in citrus juices until blended; bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes longer. Stir in citrus zests., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream until soft peaks form. Fold into citrus mixture. Spoon into serving dishes. If desired, top with lime slices.

Nutrition Facts : Calories 257 calories, Fat 18g fat (10g saturated fat), Cholesterol 149mg cholesterol, Sodium 57mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.

NO BAKE LIME MOUSSE TORTE



No Bake Lime Mousse Torte image

This torte is tart and tangy. I take it to a lot of potluck dinners and everyone raves and begs for the recipe. It is easy and can be made several days ahead. Decorate with dollops of whipped cream, raspberries, and fresh mint leaves, if desired.

Provided by RB1953

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 8h45m

Yield 12

Number Of Ingredients 10

2 cups gingersnap cookie crumbs
2 tablespoons white sugar
5 tablespoons melted butter
1 (.25 ounce) envelope unflavored gelatin
⅔ cup lime juice
2 ½ cups heavy cream, divided
9 ounces white chocolate, chopped
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
2 tablespoons grated lime zest

Steps:

  • Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly. Press into the bottom and one inch up the sides of a 10-inch springform pan.
  • Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften. Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth. Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature. Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
  • Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest. Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.

Nutrition Facts : Calories 669.2 calories, Carbohydrate 46.3 g, Cholesterol 146.7 mg, Fat 52 g, Fiber 0.4 g, Protein 7.7 g, SaturatedFat 31.5 g, Sodium 295 mg, Sugar 37 g

LEMON-LIME MOUSSE



Lemon-Lime Mousse image

The velvety curd is also delicious spread on shortbread and scones.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h30m

Number Of Ingredients 7

6 tablespoons unsalted butter, room temperature
1 1/3 cups sugar
2 large eggs, plus 2 egg yolks
1/2 cup fresh lemon juice
2 tablespoons fresh lime juice
1 teaspoon grated lemon zest, plus more for garnish
1 1/2 cups heavy cream

Steps:

  • Make lemon curd: In a medium saucepan, whisk together butter, 1 cup sugar, eggs, yolks, and lemon and lime juices (mixture may appear curdled). Place over low heat; cook, stirring, until smooth, 4 to 5 minutes. Raise heat to medium; cook, stirring constantly, until thick enough to coat back of spoon, 4 to 8 minutes (do not boil).
  • Remove pan from heat; stir in lemon zest. Transfer mixture to a bowl; cover with plastic wrap, and chill at least 1 hour.
  • In a mixing bowl, beat cream and remaining 1/3 cup sugar to soft peaks. Whisk lemon curd to loosen, then gently fold in whipped cream. Spoon into 6 glasses. Cover; chill at least 2 hours and up to 3 days. Just before serving, garnish with zest.

STRAWBERRY LIME MOUSSE



Strawberry Lime Mousse image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 10m

Yield 6 servings

Number Of Ingredients 6

One 14-ounce can sweetened condensed milk
1 cup frozen strawberries
1 tablespoon sugar
1 lime, zested and juiced
One 8-ounce carton frozen whipped topping, thawed
Vanilla wafer cookies, for serving

Steps:

  • Put the sweetened condensed milk, strawberries, sugar and lime juice in a blender. Blend until smooth and well mixed. Transfer to a bowl. Using a rubber spatula, fold in the lime zest and thawed frozen whipped topping until thoroughly combined.
  • Scoop into 6 pretty glasses and add a vanilla wafer to each serving.

EASY LEMON-LIME MOUSSE



Easy Lemon-Lime Mousse image

This dessert is extremely easy to make, and will wow family and friends; it's my new "company's coming over" dessert. 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. This mousse is very light and is an excellent choice after a heavy meal. If you want a lemon mousse, rather than lemon-lime, just use all lemon juice instead of the combination. Thanks go out to a Martha Stewart magazine for this gem. Prep time includes minimum chilling time.

Provided by Lennie

Categories     Dessert

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 8

6 tablespoons unsalted butter (at room temperature)
1 1/3 cups white sugar (divided)
2 large eggs
2 egg yolks
1/2 cup freshly squeezed lemon juice
2 tablespoons freshly squeezed lime juice
1 teaspoon freshly grated lemon, zest of
1 1/2 cups heavy cream (whipping cream)

Steps:

  • The first step is to make the lemon curd, which you can do a day or so ahead of time, if you wish.
  • 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.
  • 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).
  • If the mixture looks all curdled, don't worry.
  • Place the saucepan over low heat and cook, stirring constantly, until mixture is smooth.
  • This will take about 5 minutes; as the butter melts and you keep stirring or whisking, it will come together nicely.
  • Now raise the heat to medium and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon; this will take several minutes, from as quickly as 4 mins to as long as 8 (don't let the mixture boil; if it starts to, turn heat down).
  • Remove pan from heat and stir in zest; then pour into a glass or ceramic bowl and cover with plastic wrap, letting wrap touch and cover the surface of the curd (this prevents a skin from forming).
  • Chill in fridge at least one hour; overnight is fine.
  • When ready to make the mousse, beat the cream with the remaining 1/3 cup sugar to soft (not stiff) peaks.
  • Get the lemon curd out of the fridge, peel away plastic wrap, and use a whisk to loosen up the curd.
  • Now gently fold that curd into the whipped cream, combining thoroughly--but with a light hand.
  • Spoon mousse into 6 individual dessert dishes.
  • Cover and chill for at least two hours; overnight is fine.

KEY LIME MOUSSE



Key Lime Mousse image

Provided by Melissa Roberts

Categories     Milk/Cream     Mixer     Egg     Dessert     Lime     Butter     Lime Juice     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1/2 tablespoon grated Key lime zest
1/2 cup fresh Key lime juice
1/2 cup sugar
Pinch of salt
3 large eggs
3/4 stick unsalted butter, cut into bits
2/3 cup chilled heavy cream

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.

FRESH LEMON MOUSSE



Fresh Lemon Mousse image

Provided by Ina Garten

Categories     dessert

Time 1h27m

Yield 6 servings

Number Of Ingredients 13

3 extra-large whole eggs
3 extra-large eggs, separated
1 cup plus 2 tablespoons sugar
2 teaspoons grated lemon zest
1/2 cup freshly squeezed lemon juice (4 lemons)
Kosher salt
1 cup heavy cream
1/2 cup good bottled lemon curd, at room temperature
Sweetened Whipped Cream, recipe follows
Sliced lemon, for garnish
1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract

Steps:

  • In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
  • Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
  • Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.

LIME MOUSSE CAKE



Lime Mousse Cake image

Categories     Cake     Food Processor     Mixer     Chocolate     Dessert     Mother's Day     Cream Cheese     Lime     Summer     Birthday     Shower     Chill     Party     Bon Appétit     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 to 14 servings

Number Of Ingredients 12

Crust
2 cups ground gingersnap cookies (about 38 cookies)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
Filling
6 tablespoons Key lime juice or fresh lime juice
1 envelope unflavored gelatin
2 1/2 cups chilled whipping cream
9 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1 1/2 tablespoons grated lime peel

Steps:

  • For crust:
  • Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.
  • For filling:
  • Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Release pan sides from cake. Transfer cake to platter and serve.

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