Anyway, the mousse turned out pretty tasty. Tangy, but tasty. (I did cut I created a couple different versions to see if it works well with jello and chocolate... The verdict? Not bad with strawberry jello, but great with chocolate!
Here's the recipe for the mousse:
- 1/4 cup water
- 2 1/4 tsp. (1 package) unflavored powdered
- 1 cup granulated sugar
- 1/8 tsp. salt
- 2 tsp. finely grated lime zest
- 2/3 cup fresh lime juice (about 8 limes)
- 4 egg yolks
- 2 cups heavy cream
- 1/4 cup confectioners’ sugar
- Fill a bowl with ice and water (to be used to cool down the mixture later).
- Pour the water into a saucepan and add gelatin. (Gelatin will swell.)
- Stir in sugar, salt, lime zest, lime juice and egg yolks.
- Place over medium heat and stir, until the mixture thickens and the gelatin melts completely. (Do not boil the mixture.)
- Set the pan in the ice water until the mixture is cooled. (Be careful not to let the ice water into the pan.)
- Remove the pan from the ice water and let stand at room temperature.
- In a large bowl, combine the cream and confectioners’ sugar.
- Using a wire whisk or an electric mixer on medium speed, beat until soft peaks form.
- Add the lime mixture to the cream and, with a rubber spatula, fold together until smooth.
- Pour the mousse into serving sized cups. (The recipe calls for 1/2 cup ramekins, but you can use whatever you have!)
- Refrigerate the mousse until it is cold and firm, 2 to 3 hours.
- Remove it from the refrigerator 20 minutes before serving.
*This recipe contains partially cooked eggs as well as gelatin.