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Lime Mousse
Preparation info
- Difficulty
Easy
Appears in
Published 1995
This mousse is cooked slowly over a bain-marie like a custard, but is enriched with butter. The whipped cream is folded in when it has cooled to give it a mousse-like texture. The lime juice helps to counteract the fatty taste it would otherwise have.
Ingredients
5 100 g ¼ teaspoon
Method
- Whisk the egg yolks and sugar in a bowl until light, then add the cornflour, followed by the lime juice. Place the bowl over a bain-marie and continue to whisk over heat until the mixture starts to thicken.
- Soak the gelatine leaf in cold water until softened, then squeeze out the water and stir into the custard until the gelatine has dissolved.
- Gradually