Fresh Lime Mousse

I decided to try out this recipe after using less than half of the limes that Chris got from the market. (After having made 2 quarts of limeade, I still had about 3 left.) To be honest, I never made mousse before. And the first time I used lime in a recipe was when I first made the limeade. (Garnishing with wedges doesn't count.)

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
• gelatin
• 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

1. Fill a bowl with ice and water (to be used to cool down the mixture later).
2. Pour the water into a saucepan and add gelatin. (Gelatin will swell.)
3. Stir in sugar, salt, lime zest, lime juice and egg yolks.
4. Place over medium heat and stir, until the mixture thickens and the gelatin melts completely. (Do not boil the mixture.)
5. Set the pan in the ice water until the mixture is cooled. (Be careful not to let the ice water into the pan.)
   
6. Remove the pan from the ice water and let stand at room temperature.
7. In a large bowl, combine the cream and confectioners’ sugar.
8. Using a wire whisk or an electric mixer on medium speed, beat until soft peaks form.
9. Add the lime mixture to the cream and, with a rubber spatula, fold together until smooth.
10. Pour the mousse into serving sized cups. (The recipe calls for 1/2 cup ramekins, but you can use whatever you have!)
11. Refrigerate the mousse until it is cold and firm, 2 to 3 hours.
12. Remove it from the refrigerator 20 minutes before serving.

That's it!

*This recipe contains partially cooked eggs as well as gelatin.