Key Lime Mousse

key lime mousse
Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
4

A dazzling presentation befits this tangy, sweet and light-as-air mousse. This dessert is a fitting end to a fine meal.

Ingredients

1 tbsp. unflavored gelatin
1⁄4 cup light rum
1⁄3 cup fresh lime juice
1 tbsp. finely grated lime zest
3 eggs, separated, at room temperature
1⁄2 cup sugar
Pinch salt
3⁄4 cup heavy cream
1⁄4 tsp. mint extract (optional)
Graham cracker crumbs
Slivered lime peel
Sliced star fruit
Brown sugar
Shell-shaped chocolates
 

Steps

1. Sprinkle gelatin over rum in small saucepan; let soften for 1 min. Stir in lime juice, zest, egg yolks, and 1⁄4 cup sugar. Place over low heat and stir constantly until thickened.

2. Transfer mixture to a metal bowl set in a bowl of ice water. Cool, stirring occasionally, until thickened but not set.

3. Beat egg whites with salt until soft peaks form. Beat in remaining sugar, 1 tbsp. at a time, until whites form stiff peaks. Stir one-fourth the whites into lime mixture; gently but thoroughly fold in remaining beaten whites.

4. Beat cream until stiff; fold into lime mixture with mint extract until well blended. Spoon into stemmed glasses and sprinkle graham cracker crumbs around the outer edge. Garnish with slivered peel and sliced star fruit.

5. For presentation, spoon brown sugar on plate to resemble beach sand; arrange chocolate shell candies on top. Place glasses of mousse on plates.
 

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources