Makrut Lime Mousse With Honeydew Water Recipes

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MAKRUT LIME MOUSSE WITH HONEYDEW WATER



Makrut Lime Mousse With Honeydew Water image

A Thai-inspired mousse with honeydew water.

Categories     Milk/Cream     Blender     Mixer     Fruit     Dessert     Yogurt     Lime     Honeydew     Midori     Summer     Chill     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 20

For mousse
2/3 cup chilled heavy cream
1/4 cup sugar
3 (2- by 1 1/4-inch) fresh or frozen makrut lime leaves
1 1/2 teaspoons finely grated fresh lime zest
3/4 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1 tablespoon water
1/2 teaspoon fresh lime juice
1 cup plain whole-milk yogurt
For honeydew water
3 cups (1-inch) pieces honeydew flesh (2 pounds)
2 tablespoons Midori (melon liqueur)
1 tablespoon fresh lime juice
1 teaspoon unflavored gelatin
1 tablespoon water
2 tablespoons sugar
Garnish: 4 fresh green shiso leaves
Accompaniment: chile lime tuiles
Special Equipment
cheesecloth

Steps:

  • Make mousse:
  • Stir together 1/3 cup cream, sugar, lime leaves, zest, and a pinch of salt in a small heavy saucepan and bring to a bare simmer over moderately low heat, stirring until sugar is dissolved. Remove from heat and let steep, covered, 25 minutes.
  • Sprinkle gelatin over water and lime juice in a bowl and let soften 1 minute. Return cream mixture to a simmer, then pour through a very fine sieve into gelatin, pressing on and discarding solids. Stir until gelatin is dissolved, about 1 minute. Gradually add yogurt, whisking, and chill, covered, 30 minutes. (Mixture will not be gelled.)
  • Beat remaining 1/3 cup cream in a chilled bowl with whisk until it just holds soft peaks. Fold into yogurt mixture and chill, covered, at least 8 hours. (Mousse will be softly set.)
  • Make honeydew water:
  • Blend honeydew, Midori, lime juice, and a pinch of salt in a blender at high speed until smooth, about 1 minute. Pour through a fine sieve lined with dampened cheesecloth into a bowl. Let drain, undisturbed, 30 minutes, then discard foam remaining in cheesecloth.
  • Sprinkle gelatin over water in a small saucepan and let soften 1 minute. Add 2 tablespoons melon juice and sugar, then cook over low heat, stirring, until gelatin and sugar are dissolved, 1 to 2 minutes. Gradually whisk in 1 1/8 cups melon juice (reserve remainder for another use if desired), then transfer to a bowl and chill, covered, at least 8 hours. (Honeydew water will be barely set.)
  • Assemble dessert:
  • Spoon honeydew water onto 4 dessert plates and top with shiso leaves. Spoon mousse onto leaves.

CHILE LIME TUILES



Chile Lime Tuiles image

This recipe is an accompaniment for Makrut Lime Mousse With Honeydew Water.

Yield Makes about 24 cookies

Number Of Ingredients 8

1/2 cup sugar
5 tablespoons unsalted butter, cut into pieces
3 tablespoons light corn syrup
1/3 cup all-purpose flour
3/4 teaspoon ancho chile powder
2 teaspoons finely grated fresh lime zest
1 tablespoon fresh lime juice
4 (12-inch-long) wooden spoons or 12- by 1/2-inch wooden dowels; parchment paper

Steps:

  • Bring sugar, butter, and corn syrup to a boil in a 1-quart heavy saucepan over moderate heat, stirring, then boil 1 minute. Remove from heat and stir in remaining ingredients until smooth. Cool dough to room temperature.
  • Preheat oven to 350°F. Place wooden spoons parallel to each other 2 inches apart on a metal rack.
  • Roll a level teaspoon of dough into a ball, then into a log. Arrange 3 logs about 3 inches apart on a parchment-lined baking sheet, then pinch and stretch each to form an 8- to 9-inch-long strip (about 1/8 inch wide).
  • Bake in middle of oven until flat and golden, 7 to 9 minutes. While first sheet is baking, form remaining strips on more sheets of parchment. Slide parchment paper with baked cookies from sheet to a rack and cool cookies 30 seconds. Working quickly, slide a long thin metal spatula under each cookie and drape across spoon handles to form a wavy shape. (If cookies harden on paper before being draped, slide them back onto hot baking sheet for a moment to soften.) Bake and drape remaining cookies in same manner.

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