Key Lime Mousse Recipes

Steps:

• In a large bowl, beat the cream cheese, milk and juice until smooth; fold in whipped cream. Pipe into tart shells. Garnish with raspberries and lime wedges if desired. Serve immediately.

Steps:

• In a mixing bowl, soak the gelatin in warm water until it softens and dissolves, stirring occasionally. Gradually stir the lime juice and zest into the gelatin and set mixture aside.
• In a large bowl, beat eggs, sugar, and salt at high speed until thick and foamy, 7-10 minutes. Reduce speed to low and beat in key lime mixture.
• Cover bowl and refrigerate until mixture begins to set but is still liquidy- approx 1 hour.
• Whip 1 cup of whipping cream until it forms soft peaks and fold into key lime mixture.
• Pour half the key lime mixture into a large bowl and sprinkle a layer of crushed graham cracker crumbs on top, reserving 3 tablespoons. Fill bowl with remaining key lime mixture and refrigerate for at least 2 hours or overnight.
• Before serving, whip remaining cream with confectioners' sugar and vanilla extract until soft peaks form. Pipe or spoon cream on mousse and sprinkle remaining graham cracker crumbs on top.
• Garnish with sliced limes.

Steps:

• Grate the required zest and squeeze 1 cup juice from limes.
• In pot over medium heat, combine juice, sweetened condensed milk, egg yolks and ginger.
• Cook, stirring often, until mixture coats back of spoon and instant read thermometer registers 160 degrees fahrenheit, about five minutes, (do not overcook or the mixture will curdle); then remove from heat.
• Stir in zest and food coloring if using it; then transfer to a large bowl and cover the surface directly with plastic wrap and regrigerate for about an hour.
• Meanwhile, in a small pot over low heat, warm 1/2 cup of the cream until it is about room temperature, warm to the touch.
• Sprinkle gelatin over the warmed cream; let stand for a minute or two to soften; over low heat cook, stirring constantly, until dissolved, 1-2 minutes; cool away from the heat for five minutes.
• At high speed, beat the 1/4 cup sugar with the remaining cream until soft peaks form.
• Reduce the speed to medium and gradually drizzle the gelatin mixture into the cream; beat until stiff; reserve one cup of the whipped cream mixture; cover and refrigerate.
• Fold remaining gelatin/cream mixture into the lime custard; cover surface with plastic wrap and refrigerate until set, about 4 hours.
• Pipe or spoon mousse into glasses or bowls; top with reserved whipped cream and garnish as desired -- then pig out.

Steps:

• Make sure the whipped topping has been completely softened and is no longer frozen.
• In a large bowl, whisk together the key lime juice, water, and pudding mix until blended and smooth.
• Incorporate the whipped topping into the key lime pudding mixture until thoroughly blended.
• Use as desired; keep refrigerated.

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.