Lime Mousse
Submitted by brianjwood on May 09, 2004 at 5:02 am

DESCRIPTION
Lime Mousse

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
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Lime Mousse
C:Desserts
M:Limes &cream
S: 6-8
N:The sweet tartness of the limes and the buttery smoothness of the mousse make this one a genuine keeper.Recipe adapted by The Chef At Worldwide from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins.

8 Tbs (110 g) butter
5 eggs
1 cup (250 ml) sugar
3/4 cup (180 ml) lime juice
Grated zest of 5 limes
2 cups (500 ml) heavy cream

Melt the butter in a pot set over, not in, simmering water. Beat the eggs and sugar in a bowl until light and fluffy. Stir into the melted butter and cook gently, stirring constantly, until the mixture thickens to a custard consistency, about 8 minutes. Remove from the heat, stir in the lime juice and zest, and cool to room temperature. Whip the cream until it is very stiff (just before it turns to butter), and fold in the lime mixture. Pour into 6 to 8 serving cups (wine glasses are nice) or a serving bowl and chill for at least 2 hours before serving.
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