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## Ingredients: Keep It Fresh, Keep It Simple
For a basic, no-bake lime mousse, here’s what you’ll need:
### **Ingredients (Serves 4–6)**
– **1/2 cup fresh lime juice** (about 4–5 limes)
– **1 tablespoon lime zest** (organic limes preferred)
– **1 can (14 oz) sweetened condensed milk**
– **1 1/2 cups heavy whipping cream**
– **1 teaspoon vanilla extract**
– **Pinch of salt**
– **Optional: 1 teaspoon gelatin (for extra firmness)**
> 💡 *Pro Tip:* Always use freshly squeezed lime juice — the bottled stuff just doesn’t have the same brightness.
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## Step-by-Step Recipe: How to Make Lime Mousse
### Step 1: Prep the Gelatin (Optional)
If you’re using gelatin to give your mousse a firmer structure:
– Sprinkle 1 tsp of unflavored gelatin over 2 tbsp of cold water in a small bowl. Let it bloom for 5–10 minutes.
– Heat gently (microwave for 10 seconds or place over a double boiler) until fully dissolved. Set aside to cool slightly.
### Step 2: Mix Lime Juice and Condensed Milk
In a large mixing bowl, whisk together the lime juice, zest, and sweetened condensed milk. The acidity in the lime juice starts to thicken the milk almost instantly. Add a pinch of salt and vanilla extract.
> 💬 *Why Salt?* Just a tiny pinch helps balance the sweetness and enhances the lime flavor.
### Step 3: Whip the Cream
In a separate cold bowl, whip the heavy cream using a hand mixer or stand mixer until soft peaks form. You don’t want it stiff like whipped cream topping — just airy enough to hold shape.
### Step 4: Combine
Gently fold the whipped cream into the lime mixture in three additions. Use a spatula and work slowly to keep as much air in as possible — this is where the mousse gets its light texture.
If using gelatin, mix a small spoonful of the combined mousse with the gelatin to temper it, then fold it all back into the mousse.
### Step 5: Chill
Spoon the mixture into serving glasses or ramekins. Cover and chill for at least 4 hours, preferably overnight, to let it fully set and develop flavor.
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## Lime Mousse Texture: Silky, Airy, or Firm?
– **No gelatin, lots of cream** = *super airy, almost cloud-like*
– **With gelatin** = *more structured, great for unmolding*
– **Add whipped egg whites instead of cream** = *classic French mousse texture, ultra light*
You can customize the consistency depending on your preferences or how you want to serve it — in cups, scooped onto a tart base, or piped into pastry.
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## Variations: Twist the Lime!
Lime mousse is the perfect base for a little culinary creativity. Here are a few ways to remix it:
### 1. **Key Lime Mousse**
Use key lime juice instead of regular limes. Slightly sweeter and more floral, key limes bring a tropical edge to the dessert.
### 2. **Coconut-Lime Mousse**
Add 1/2 cup of full-fat coconut milk to the lime mixture and reduce the cream slightly. Garnish with toasted coconut for a beachy flair.
3. **Lime Cheesecake Mousse**
Beat in 4 oz of softened cream cheese into the condensed milk for a rich, tangy twist — it turns the mousse into a deconstructed cheesecake.
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