STRAWBERRY LIME MOUSSE
Provided by Ree Drummond : Food Network
Categories dessert
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Put the sweetened condensed milk, strawberries, sugar and lime juice in a blender. Blend until smooth and well mixed. Transfer to a bowl. Using a rubber spatula, fold in the lime zest and thawed frozen whipped topping until thoroughly combined.
- Scoop into 6 pretty glasses and add a vanilla wafer to each serving.
FROZEN LEMON MOUSSE
Steps:
- Cut 2-inch holes out of the bottom of a large tin foil roasting pan in neat rows, leaving 1 to 2 inches in between the holes. Invert the pan and place paper cooler cups in the holes to hold them upright during freezing.
- In a large heavy-bottomed saucepan combine the lemon juice, sugar, yolks, egg, and butter. Over medium heat, whisk the mixture constantly until thickened. Strain it into a bowl set over ice and chill it, stirring to thicken slightly. Fold in the whipped cream and pour or pipe into paper cones set in the prepared tin foil roasting pan. Freeze overnight. Peel off the paper and serve the cone flat side down and serve with berries.
- In a small saucepan bring water, sugar and vanilla bean to a boil. Add blackberries and turn off the heat. Fish the berries out of the hot liquid with a slotted spoon, and transfer them to a plate in a single layer and allow to cool.
- Yield: 1 cup
FROZEN LIME MOUSSE
Provided by Food Network
Categories dessert
Time 8h25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- In a nonreactive metal bowl combine yolks, sugar and lime juice. Place bowl over a pan of simmering water and begin to whisk. Be sure bowl is not touching water. Continue to whisk until the mixture reaches a temperature of 166 degrees (on a candy thermometer). Place bowl on standup mixer, or use hand held beaters, and beat until mixture is cool and thick, about 5 minutes. Add Tequila and beat until combined.
- In a separate bowl beat cream and zest until they form stiff peaks. Fold cream into yolk mixture. Pour mixture into freezable container. Cover, place in freezer and allow to freeze overnight.
- Scoop frozen mousse into decorative dishes and garnish with fresh raspberries.
FROZEN LEMON LIME MOUSSE PIE RECIPE - (4.5/5)
Provided by á-20886
Number Of Ingredients 11
Steps:
- In bowl, stir boiling water into gelatin, mix until dissolved. Add ice cubes and cold water; stir until dissolved. Whisk in milk, zest, juice and food coloring until smooth. Chill 1 hour or until slightly thickened. Fold in 3 cups topping until blended. Pour 3 cups filling into crust; freeze 2 hours. Chill remaining filling 2 hours or until thickened. Spread thickened filling over frozen filling. Freeze 8 hours or overnight. Spread pie with remaining whipped topping. Let stand 30 minutes before serving. If desired, garnish with lemon and lime slices Servings: 12 Calories: 250 Protein: 4 g Fat: 7g (5 g saturated) Trans fat: 1 g Chol: 4 mg Carbs: 44 g Sodium: 121 mg Fiber: 0 g Sugar: 29 g Kitchen time: 20 min Total time: 3 hrs, 50 min + overnight
KEY LIME MOUSSE
Provided by Melissa Roberts
Categories Milk/Cream Mixer Egg Dessert Lime Butter Lime Juice Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Whisk together zest, juice, sugar, salt, and eggs in a small heavy saucepan. Add butter and cook over medium-low heat, whisking frequently, until thick enough to hold marks of whisk, about 5 minutes. Force through a fine-mesh sieve into a bowl, then quick-chill in an ice bath, stirring occasionally, about 5 minutes.
- Beat cream until it holds stiff peaks, then fold into custard gently but thoroughly. Spoon into glasses and chill at least 2 hours and up to 12.
FROZEN LEMON MOUSSE
This airy ensemble of lemon, cream, and sugar is an easy and elegant end to an outdoor summer meal. Lemon curd is folded into whipped cream and frozen, suffusing the mousse with refreshing citrus flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes one 8-inch mousse
Number Of Ingredients 8
Steps:
- Prepare ice-water bath in large bowl. Juice 1 lemon; reserve juice. Juice additional lemons to yield 1 cup. Make lemon curd: Place 1 cup lemon juice, sugar, egg yolks, whole eggs, and butter in saucepan; whisk to combine. Cook over medium heat, whisking constantly until it begins to boil, about 7 minutes.
- Strain curd through a fine-mesh strainer into a bowl set in the ice bath. Stir periodically until cool; remove from ice bath. Place plastic wrap directly on surface of curd to prevent a skin from forming; refrigerate for at least 1 hour or up to 3 days.
- Place 1 1/2 cups chilled heavy cream in large mixing bowl; whisk until soft peaks form. Reserve 1/2 cup lemon curd for sauce; add remaining lemon curd to whipped cream. Fold gently until well combined.
- Place an 8-inch nonstick springform pan on baking sheet. Transfer mousse to springform pan. Place in freezer on sheet until firm, at least 4 hours.
- Drain candied lemon zest; reserve syrup. Make the lemon sauce: Whisk 1/3 cup syrup, reserved 1/2 cup lemon curd, and reserved juice of 1 lemon in a small bowl. Remove frozen mousse from freezer and let warm 4 to 5 minutes at room temperature. Meanwhile, whisk creme fraiche and remaining 2 tablespoons cream in medium bowl until soft peaks form. Remove sides of springform pan. Slice mousse and place on plates. Spoon lemon sauce around mousse; top with creme fraiche. Garnish with candied zest, and serve.
FROZEN MARGARITA MOUSSE
Who doesn't love a frozen margarita? This creamy frozen mousse combines ready-to-drink margarita mix and whipped topping (you could use this whipped topping substitute instead). It's easy to put together and the freezer does all the work. Garnish with additional crushed pretzels and kosher salt to enhance the sweet and salty flavor. -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Combine first five ingredients; mix well. If desired, add green food coloring; fold in thawed whipped topping. , For pretzel topping, combine pretzels, butter and sugar. Spoon lime mixture into 6 glasses; top each with about 1 tablespoon pretzel topping. Freeze until firm, 4-6 hours. Serve frozen with lime slices.
Nutrition Facts : Calories 490 calories, Fat 17g fat (13g saturated fat), Cholesterol 37mg cholesterol, Sodium 207mg sodium, Carbohydrate 68g carbohydrate (63g sugars, Fiber 0 fiber), Protein 8g protein.
SIMPLE LIME MOUSSE
Simple Lime Mousse is the perfect pairing of zesty lime and fluffy whipped cream. "It's light and refreshing, especially after a meal that's left your taste buds tingling," assures field editor Shirley Glaab of Hattiesburg, Mississippi.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream until it begins to thicken. Add the sugar, lime juice, zest and vanilla; beat until stiff peaks form. Spoon into dessert dishes. Garnish with lime and mint if desired.
Nutrition Facts : Calories 259 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 23mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
FROZEN LIME MOUSSE PIE
This is a great light dessert. Perfect for summer but great any time. It always gets raves from my company.
Provided by Yvonne Sapach
Categories Pie
Time 28m
Yield 1 Pie, 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix lime juice and sugar in a saucepan.
- Sprinkle gelatin over and let stand 1 minutes.
- Heat, stirring for 3 minutes.
- Whisk in condensed milk, food coloring, and lime rind.
- Cover and refrigerate for 15 minutes or til slightly thickened.
- Whip the cream and fold into lime mixture.
- Pour into crust.
- Freeze 6 hours or until firm.
- I garnish with additional whipped cream.
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KEY LIME FROZEN SOUFFLE (FROZEN MOUSSE) - BAKING SENSE®
From baking-sense.com
Ratings 9Calories 443 per servingCategory Dessert
- Combine the egg yolks and 1 cup of the sugar in a medium saucepan. Add the lime juice, zest and salt.
- Put 3 oz of the butter into a bowl, place a fine mesh sieve over the bowl and keep it near the stove.
- Heat the yolk mixture over medium low heat, stirring constantly. You must be sure to keep stirring across the entire bottom and corners of the pot so the custard does not have a chance to stick. The mixture will start out opaque with a fine white foam over the surface. As it heats up the curd will thicken, become more translucent and the foam will disappear. Cook until the curd will coat the back of a wooden spoon or silcone spatula. Don't allow it to come to a full boil.
- Immediately remove from the heat and pour through the sieve over the butter in the bowl. Stir until the butter melts. Cover and refrigerate until completely chilled, at least an hour.
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