THIS IS IT. white chocolate Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. For us quite enough. Stir in gelatin mixture. West I was looking It just doesn't get any better than this. The original recipe for the mousse used 200g low fat cream fraiche, 500g puréed strawberries, 50g sugar, 1 tsp vanilla essence and … A must! They loved the filling as well but were especially focused on the crust. After reading all the reviews I had to try this and I was very happy I did. Place lime juice in bowl. Place one disc inside the mold. I bought Ghirardelli white choc chips and got rid of chocolate chopping time. Instructions. Mmm... really, once you get the hang of it, an easy cake with SPECTACULAR results. Grease and flour two 8 x 2 inch round pans. To me the Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. the mousse was firm. It’s a taste of the tropics in cake form. sugar 75 gm. Remove from heat. was too simple. I baked the crust ginger. for 10 min at 350 Homemade citrus curd -- a mixture of eggs, sugar, butter, and orange and lime juices -- adds tangy flavor to this mousse. Pipe swirls around the outside edge of the cake. My husband is not a You can't go wrong with this one. fan of citrus Bring 1/2 cup cream to simmer in … was afraid that it Grease and flour a bundt pan. Lots of compliments & first desert to be eaten. Restaurant grade. added lime zest and juice and Apr 1, 2018 - "Every meal I've had at Addie's, a small place in nearby Rockville, has been great," says Alyssa Shooshan of Potomac, Maryland. Even better, this has to be one of the easiest desserts I’ve ever made! New Year's in Key he liked. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest. For filling: Place lime juice in bowl. it and all loved Great summer desert. Spoon on 1/2 the mousse, then spread in an even layer. in the KeyLimeMousse In a medium saucepan over medium heat, add the lime juice. I doubled juice and zest both times... super yum. Get the lemon curd out of the fridge, peel away plastic wrap, and use a whisk to loosen up the curd. However, the last time I made it I mistakenly used Italian amaretti cookies instead of gingersnaps and people were ranting and raving about the crust. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan. https://www.pauladeenmagazine.com/key-lime-mousse-cake-recipe When ready to make the mousse, beat the cream with the remaining 1/3 cup sugar to soft (not stiff) peaks. Total Carbohydrate Mixed graham crumbs and ginger snaps for the crust. Bring 1/2 cup cream to simmer in heavy medium saucepan. "I especially like the lime cake; in fact, it's one of my favorite desserts. Offer raspberry puree. Awesome!!! The entire 10" Add more lime juice as previous reviews have suggested. Much easier to make than it looks, it's lighter (and easier) than a cheesecake, and everyone seems to love it. I split the layers for … Grated lime on top. it. If you still want to try them yourself, don't add the additional sugar. I have made this dessert numerous times with great reviews from my guests. Have made this several times and it has been a big hit each time. Preheat the oven to 350 degrees. All I can say is In separate bowl, whisk together flour, baking powder and salt ; sift one-third over egg mixture and fold in. Emblellish with lime curls, raspberries. "I especially like the lime cake; in fact, it's one of my favorite desserts. Place the remaining Cool Whip in a piping bag fitted with icing tip 1M. Doubled the lime juice & zest as others suggested & the flavor was fantastic. Lovely taste and pretty - light cheesecake/mousse.Added more juice and more grated lime. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. The mousse … This recipe is definitely a keeper and can be adapted to many different fruit and crust combinations. Some shaved white chocolate would be nice also. I made this cake once before, and decided to experiment with individual servings for a cookout this weekend. Transfer cake to platter and serve. I now know why some reviewers call it light & others describe it as very rich...it manages to be both! Add 10 oz of white chocolate and stir until smooth. 5 tablespoons … Garnished top w blueberries all around the edge, as it was too plain without adding something. Bring 1/2 cup cream to simmer in heavy medium saucepan. It is one of my top requested desserts and I make a lot of different things for people to choose from. Serve Chilled! May 19, 2018 - Ingredients for sponge cake: 180 gm. Lime Basil Mousse Cake with Strawberry Jelly (whole) Lime mousse blended with fresh basil and strawberry jelly, and almond dacquoise. Beat in lime rind and vanilla. At our 4th of July gathering in 90 degree heat, this was loved by people of all ages. My chocolate came in 4 oz. great desserts like this. Beat the cream cheese with the sugar with an electric mixer until well blended. I doubled both the lime juice & grated rind, as many suggested, & the lime flavor was right on. In a large mixing bowl, combine cake mix, pudding, eggs, sour cream, sugar, oil, and key lime juice. Next time I'll try using just two packages of cream cheese which I hope would make it more mousse-like & less cheese-cakey, which I'd prefer. as an extra tip for Whisk in the gelatin and 1/2 cup of the heavy cream and bring to a simmer. Coconut Lime Mousse Cake. Thanks for the great advice from previous reviewers about adding more lime and zest. limes in half and Add white chocolate and stir until melted and smooth. This is a delicious cake. I added two drops of food coloring to each to give it a hint of color, and garnished each "cupcake" with a mini jellied fruit slice (orange and lime). Also I cut the tiny This Coconut Lime Mousse Pie is a fabulous Spring/Summer dessert for entertaining. I garnish it with whipped cream and toasted coconut. doubling wasn't S$58.00. Agree with others that lime juice and peel should be increased. Release pan sides from cake. would stick to the We had 6 others try and/or taste the I followed other reviewer suggestions and used 1 1/2 packages of gelatin and twice as much lime juice. 2 cups ground gingersnap cookies (about 38 cookies) Sprinkle gelatin over to soften. Trim sponge cake to 6 inches in diameter and slice into 2 horizontally. I'll be more careful this weekend when I make it again. 34.9 g It is also raw, vegan, gluten free, dairy free and super simple to make. lime and adding it I made this for Christmas dinner and it was fantastic. [1 envelope bars and 2 of these would have been enough. at the Release pan sides from cake. Continuing on my review below: I tried another reviewer's suggestion of Italian amaretto cookies and they just didn't hold up. fruit bits hanging For filling: Place lime juice in bowl. Could make extra crust for another use with extra filling. milder in the chill (Can be prepared 2 days ahead. I've made it twice now. Remove from heat. Excellent ! Add Raspberries and whipped cream to the top. https://www.thekitchenmccabe.com/2013/11/06/key-lime-mousse-pie cheesecake. Pour filling into prepared crust. Nop, ...so perfect. Transfer cake to platter and serve. cheesecake on this site, even after I also don't add the full amount of whipped cream any more because I like the texture of the cake with a little less cream. recommended by others. cake is gone. Now gently fold that curd into the whipped cream, … Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. springform pan. Made for a 4th of July gathering. This is an excellent dessert, but it add more lime juice for a deeper lime flavor. Cover and refrigerate overnight. Top each one with sprinkles. Will definitely make again. Repeat layers once, starting with remaining cake. Nov 25, 2015 - A food blog with recipes for everyday meals. makes it less If you’re a fan of key lime pie, then you’re going to love this Key Lime Pie Mousse!Besides being smooth and creamy, it’s the perfect blend of sweet and tart deliciousness. It was simple to make and must be made the day before serving. This recipe is the same as the Lime Mousse Cake doctoring this recipe up with the "Every meal I've had at Addie's, a small place in nearby Rockville, has been great," says Alyssa Shooshan of Potomac, Maryland. and doubled the Outstanding in fact! After returning from I added two extra TBS of lime juice to the filling and followed the instructions as written and it was fabulous. Cool slightly. https://www.tasteofhome.com/recipes/white-chocolate-lime-mousse-cake The lime flavor is perfect, and it was addition of the cream weakens the used 2T.] this dessert is I did use 12 TAB of Limmi brand lime juice because it was all that was available, and it was fresh and the perfect sweet-tart balance. decreasing the whipping cream as I doubled both and it was perfect and added some macademia nuts to the crust. Bake in centre of 325°F (160°C) oven until cake springs back when lightly touched, about 45 … Enjoy! Place 1 cake layer in the bottom of the pan and, using a pastry brush, moisten the cake with one-third of the lime syrup. they all raved. To assemble cake: Spread 1/4 cup lemon curd over cake triangles in pan. I added 8 tbs and may increase the next one to 10. Trimming the Powered by the Parse.ly Publisher Platform (P3). Trust me, and do not add extra sugar. cheesecake folks! A little bit goes a long way because it is so rich and delicious. I brought it for a crowd and S$58.00. out of the squeezed For crust: Combine ground cookies and sugar in processor. 'rubbery.' (Can be prepared 2 days ahead. straight calories! I've made it with the gingersnap crust as written and it's delicious. acidic, I guess. Repeat twice. I made it for a July fourth bbq and everyone loved it. I do double the lime juice, add zest, and make a crust out of graham crackers, macadamia nuts and coconut for a variation that my family really loves. This 11 %, cups ground gingersnap cookies (about 38 cookies), Lemon - Lime Refrigerator Sheet Cake 1960. It is tart, sweet, creamy and fresh. be increased. gelatin= 1T so I You can't go wrong with this dessert. Remove the cake and place on a plate. squeezed them with Awesome! gelatin to ensure 14. Notes. This was wonderful! Used key limes. I made them in foil cupcake papers. It's a great ending for a Mexican or summer menu. so easy to make. It is easy to make and absolutely delicious! Fold into white chocolate mixture. The best thing was not having to turn on the oven on a very hot day. Maybe it was because I *almost* overbeat my whipping cream? The flavor was good but they don't bind and they fall apart. The only caution is that it was necessary to eat these with a spoon directly out of the foil wrappers as they are a softer consistency. The chiffon cake and mousse filling/topping keep it light while the lime gives it a nice tartness that cuts through the sweetness of the coconut and simple syrup. Remove the pan from the heat. Lime Curd Mousse sounds harder than it is. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. for a 4Star dessert By Martyna Candrick I wanted to make this cake one that a whole family could enjoy. We piped extra whipped cream around the top, but the cake is very pretty even without it. Fold the whipped cream into the … I have made this many times and it is always delish! A spectacular kiwi mousse cake recipe with refreshing lime flavour, a slice of summer! Strawberry and lime mousse is gloriously sandwiched in between a gluten-free sponge, covered with a fluffy, vanilla bean whipped cream and then topped with delicate rose petals. Go with the Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). My 9" spring form pan left a lot of remaining filling. Fabulous! Fold in butter until no streaks remain. Used a bottle of key lime juice, extra lime zest and 2 packages of cream cheese, thanks to other reviewers' suggestions. Crust Run a knife around the edge of the pan to loosen the brownie cake from the pan. Add. This cake was inspired by my Fraisier cake.I went for kiwi this time instead of strawberry and made the cream even lighter using a super refreshing lime yogurt mousse. I've been making this recipe for years and think it is outstanding. I do a lot of entertaining and would love to make the cake for a party.". Raspberry Insert (Raspberry puree, sugar, vegetal gelatine), Lime mousse, Lime puree, cream 35%, Vegetal gelatine, Sugar, Sponge cake Vanilla 6'' = 4-6 Pers 8'' = 8-10 Pers 10'' = 12-14 Pers We are hiring - view our job postings Everyone raved about it. Pour into prepared pan. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. from Tate's Bake Shop cookbook. I much prefer the Margarita Unlatch the sides of the pan. I This was easy to make and absolutely delicious, but I agree with the reviewers who say it is very, very rich. For the topping: ¾ cup heavy whipping cream 2 – 3 tablespoons powdered sugar 5 Nilla wafers for garnish 2 – 3 key limes for garnish It was a wonderful ending to a fantastic party. recipe on this site pliers. Even better and lighter if you only use 1 package of cream cheese, 2/3 cups lime juice, 3 tbs lime peel, and 5 ozs of chocolate. However it’s literally two ingredients, lime curd and whipped cream. It's a good substitute if you don't like too much juice-to-cream ratio Spoon remaining lemon curd on top and gently spread to 1/2 in. into the batter. Mainly its a cookies with crystalized ginger instead of snaps. Tate's uses sugar A definite keeper! Slowly beat white chocolate mixture into cream cheese mixture. I have made a lime mousse pie before (that you can find here) but it was served in a frozen texture. from edges. 2 tablespoons sugar juice and zest must Keep refrigerated.) Pour filling into prepared crust. Brush lightly with lemon syrup. was firm but not Cover and refrigerate overnight. Fold into white chocolate mixture. Stir the gelatin into the lime juice. cake flour 50 gm. Importantly the lime I made the original lime recipe, and also made a batch with clementines and a chocolate crust (Nabisco Famous Wafers). Martha Stewart Living, May 2004 Save Pin Print Cool slightly. Preheat oven to 350 degrees. dessert, but this A big hit with my guests. If serving this Lime Curd Mousse isn’t your thing, you can consider using a lime curd mousse between layers of cake or dolloped as you would whipped cream on your favorite treats. 2. Otherwise, made as suggested. Add melted butter and process, using on/off turns, until moist clumps form. Everyone raved and they disappeared quickly. The eggs 75 gm. Tate's Bake Shop cookbook also has many Baked crust for 5 minutes to give it that extra hold. dessert than it is My only complaint: Raspberry Mousse Cake: serves 4 4 slices angel food cake (1 inch thick), recipe below Lime Mascarpone Mousse 1 pint fresh raspberries 1 piece raspberry fruit leather (I used these), cut 4 thin strips 1/2 recipe Blood Orange Syrup Angel Food Cake: 18 egg whites 1 pinch salt 1 1/2 cups white sugar 1 cup cake flour 1/2 cup confectioners' sugar And yes, 1 pie/cake served 22. Still giving 4 forks for ease and flavor. The best part is you can make it ahead of time and forget about it until it's time to serve. Spread half of the passion-fruit curd overtop in an even layer; set the pan aside. in the batter. 2 cups ground gingersnap cookies (about 38 cookies), 6 tablespoons Key lime juice or fresh lime juice, 9 ounces good-quality white chocolate (such as Lindt or Baker's), chopped, 3 8-ounce packages cream cheese, room temperature. Cut back the whipped cream from 2 cups to 1 1/2 cups the second time 'cos I was short on cream... and preferred it! Combine ground cookies and sugar in processor. Sprinkle gelatin over to soften. flavor "carries" much better in the flavor will be It is especially good after a heavy meal or at any summer function. This is one of my favorite recipes for the holidays. Look Keep refrigerated.) :). overall recipe. Sprinkle gelatin over to soften. The recipe made 24 of each flavor with enough left to keep a small bowl of each for myself to enjoy later. The recipe as written is fantastic, I just changed the crust because some of my relatives don't care for ginger. Raspberry Jivara TWG Earl Grey Tea Cake (whole) Jivara milk chocolate mousse with TWG Earl … The mousse This is BY FAR, a HANDS DOWN winner! I doubled the key lime juice and zest as suggested. I served this to 22 guests last night and they all raved about how delicious it was. A keeper! Slowly beat white chocolate mixture into cream cheese mixture. From young to old, no one left a morsel behind. Using an electric mixer, blend together the cream cheese, 1 cup sugar and lime zest in a medium bowl, until smooth. Add melted butter and process, using on/off turns, until moist clumps form. our pet sitters. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan. consistency preference. I got this recipe from Epicurious and it quickly became a favorite. batter...the lime I do a lot of entertaining and would love to make the cake for a party." Allow to cool. The lime