Midori Lime Mousse Recipes

MAKRUT LIME MOUSSE WITH HONEYDEW WATER

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.

HONEYDEW AND CANTALOUPE MOUSSE

Steps:

• Make the honeydew mousse:
• In a small saucepan sprinkle the gelatin over the Midori and let it soften for 1 minute. Heat the mixture over low heat, stirring, until the gelatin is dissolved completely and let it cool. In a blender purée the honeydew with the sugar and the lemon juice and with the motor running add the Midori mixture in a stream. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it until it is the consistency of raw egg white. Remove the metal bowl from the ice, stir in the yogurt, and let the honeydew mousse stand while making the cantaloupe mousse.
• Make the cantaloupe mousse:
• Make the cantaloupe mousse: In a small saucepan sprinkle the gelatin over the Port and let it soften for 1 minute. Heat the mixture over low heat, stirring, until the gelatin is dissolved completely and let it cool. In a blender purée the cantaloupe with the sugar and the lemon juice and with the motor running add the Port mixture in a stream. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it until it is the consistency of raw egg white. Remove the metal bowl from the ice and stir in the yogurt.
• In a 2-quart glass bowl or 8 dessert glasses layer the mousses, chilling them for 5 minutes between each layer, chill the mousse for at least 2 hours or overnight, and garnish it with the melon wedges.

MIDORI-LIME MOUSSE

Steps:

• In a small heavy saucepan, bring lime juice, lemon juice and MIdori just to a boil. Remove pan from heat.
• Whisk in butter until completely melted.
• Whisk in sugar, whole eggs, egg yolks, lime zest and gelatin until well-combined.
• Cook the custard over moderate heat, whisking constatnly, until thickened (candy thermometer should read 170 degrees F).
• Pour custard through a fine sieve inot a heat-proof bowl set over a larger bowl of ice water. Stir until completely cooled.
• In a chilled mixing bowl, use an electric mixer with chilled beaters to beat the whipping cream until it just holds stiff peaks (follow the directions on the carton the cream comes in).
• Fold the whipped cream inot the custard just until they are combined.
• Spoon the mousse into 6 dessert glasses.
• Chill the mousse, covered with plastic wrap, for at least 2 hours and up to 24 hours before serving.
• To serve, garnish mousse with lime zest knots.