Midori Lime Mousse Recipes

Steps:

• In a collins glass add slices of lemons, limes ice and Midori.
• Top with Lemon-lime flavored carbonated soft drink.
• Serve.

Steps:

• Make mousse:
• Stir together 1/3 cup cream, sugar, lime leaves, zest, and a pinch of salt in a small heavy saucepan and bring to a bare simmer over moderately low heat, stirring until sugar is dissolved. Remove from heat and let steep, covered, 25 minutes.
• Sprinkle gelatin over water and lime juice in a bowl and let soften 1 minute. Return cream mixture to a simmer, then pour through a very fine sieve into gelatin, pressing on and discarding solids. Stir until gelatin is dissolved, about 1 minute. Gradually add yogurt, whisking, and chill, covered, 30 minutes. (Mixture will not be gelled.)
• Beat remaining 1/3 cup cream in a chilled bowl with whisk until it just holds soft peaks. Fold into yogurt mixture and chill, covered, at least 8 hours. (Mousse will be softly set.)
• Make honeydew water:
• Blend honeydew, Midori, lime juice, and a pinch of salt in a blender at high speed until smooth, about 1 minute. Pour through a fine sieve lined with dampened cheesecloth into a bowl. Let drain, undisturbed, 30 minutes, then discard foam remaining in cheesecloth.
• Sprinkle gelatin over water in a small saucepan and let soften 1 minute. Add 2 tablespoons melon juice and sugar, then cook over low heat, stirring, until gelatin and sugar are dissolved, 1 to 2 minutes. Gradually whisk in 1 1/8 cups melon juice (reserve remainder for another use if desired), then transfer to a bowl and chill, covered, at least 8 hours. (Honeydew water will be barely set.)
• Assemble dessert:
• Spoon honeydew water onto 4 dessert plates and top with shiso leaves. Spoon mousse onto leaves.

Steps:

• Place the Midori in a small heavy saucepan and sprinkle the gelatin over it.
• Let the gelatin sit for a minute to soften, then place the pan over low heat.
• Cook, stirring constantly, until the gelatin is dissolved.
• Remove the pan from the heat and cool to room temperature.
• In small batches, puree the melon until smooth and add the pureed melon to a large bowl.
• With a whisk, beat in the Midori mixture, sugar, and lemon juice until smooth and well mixed.
• With chilled beaters in a clean bowl, whip the heavy cream until soft peaks form.
• Fold the whipped cream into the honeydew mixture.
• Spoon into a serving bowl or individual serving dishes.
• Chill for at least 2 hours before serving with the sweetened whipped cream and melon balls if desired.

Steps:

• The first step is to make the lemon curd, which you can do a day or so ahead of time, if you wish.
• In a medium-sized heavy saucepan, using a wooden spoon, combine the butter and 1 cup of the white sugar; don't worry, it likely won't go into a smooth paste--that doesn't matter.
• With the same spoon, stir in the eggs and egg yolks, lemon juice and lime juice (I use freshly squeezed lemon juice but have been using bottled key lime juice for the lime).
• If the mixture looks all curdled, don't worry.
• Place the saucepan over low heat and cook, stirring constantly, until mixture is smooth.
• This will take about 5 minutes; as the butter melts and you keep stirring or whisking, it will come together nicely.
• Now raise the heat to medium and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon; this will take several minutes, from as quickly as 4 mins to as long as 8 (don't let the mixture boil; if it starts to, turn heat down).
• Remove pan from heat and stir in zest; then pour into a glass or ceramic bowl and cover with plastic wrap, letting wrap touch and cover the surface of the curd (this prevents a skin from forming).
• Chill in fridge at least one hour; overnight is fine.
• When ready to make the mousse, beat the cream with the remaining 1/3 cup sugar to soft (not stiff) peaks.
• Get the lemon curd out of the fridge, peel away plastic wrap, and use a whisk to loosen up the curd.
• Now gently fold that curd into the whipped cream, combining thoroughly--but with a light hand.
• Spoon mousse into 6 individual dessert dishes.
• Cover and chill for at least two hours; overnight is fine.

Steps:

• In a mixing bowl, combine the cream, sugar, lime juice, peel and vanilla.
• Beat on high speed until soft peaks form, about 4 minutes.
• Spoon into dessert dishes.
• Garnish with lime and mint, if desired.
• Refrigerate until ready to serve.

Steps:

• In a small heavy saucepan, bring lime juice, lemon juice and MIdori just to a boil. Remove pan from heat.
• Whisk in butter until completely melted.
• Whisk in sugar, whole eggs, egg yolks, lime zest and gelatin until well-combined.
• Cook the custard over moderate heat, whisking constatnly, until thickened (candy thermometer should read 170 degrees F).
• Pour custard through a fine sieve inot a heat-proof bowl set over a larger bowl of ice water. Stir until completely cooled.
• In a chilled mixing bowl, use an electric mixer with chilled beaters to beat the whipping cream until it just holds stiff peaks (follow the directions on the carton the cream comes in).
• Fold the whipped cream inot the custard just until they are combined.
• Spoon the mousse into 6 dessert glasses.
• Chill the mousse, covered with plastic wrap, for at least 2 hours and up to 24 hours before serving.
• To serve, garnish mousse with lime zest knots.