Lime mousse
March 10, 2015
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Fruit mousses are great for dessert because of their lightness. They are perfect to round off the meal.
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General informations
Ingredients
1. Separate the egg yolks from the whites. Whisk the yolks with the sugar in a saucepan.
2. Brush 1 lime in hot water, dry and grate finely the skin. Squeeze the 2 other and pour into the pan. Let thicken over low heat, stirring constantly. When the cream coats the spoon, remove from heat and let cool.
3. Beat the egg whites until stiff with 1 pinch of salt. Fold them gently in the cream. Divide the mousse into 4 ramekins and place in the refrigerator for 3 hours.
4.Wash, dry and thin out mint. Before serving, garnish with lemon zest and mint leaves. Serve with ladyfingers.
Find out more mousse recipes:
Photo credit: Sucré Salé
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