Frozen Lime Mousse Recipe
Ingredients
| Eggs | 3 Large | |
| 1/2 cup granular sugar substitute | ||
| Unsalted butter | 6 Tablespoon, melted | |
| Lime juice | 1/2 Cup (16 tbs) | |
| Unflavored gelatin | 1 | |
| Heavy cream | 1 1/4 Cup (16 tbs) | |
| Lime zest | 1 Teaspoon | |
Directions
1. Whisk eggs and sugar substitute in a heatproof bowl or the top of a double boiler until smooth. Whisk in butter and lime juice. Sprinkle with gelatin and let stand 1 minute.
2. Fill bottom of double boiler or a medium saucepan with 1 inch of water; bring to a low boil over medium-low heat. Set bowl or top of double boiler over simmering water and cook, whisking constantly, until just thickened,
2 to 3 minutes. Remove from heat and whisk to cool slightly. Transfer to a bowl, cover with plastic wrap directly on surface, and refrigerate for 30 minutes.
3. Beat cream with an electric mixer at medium-high speed until soft peaks form. Fold about one-third of whipped cream into lime mixture, then fold in remaining whipped cream and lime zest. Spoon into 6 dessert glasses; cover each with plastic wrap directly on surface, and freeze until solid. Transfer to refrigerator about 1 hour before serving.
2. Fill bottom of double boiler or a medium saucepan with 1 inch of water; bring to a low boil over medium-low heat. Set bowl or top of double boiler over simmering water and cook, whisking constantly, until just thickened,
2 to 3 minutes. Remove from heat and whisk to cool slightly. Transfer to a bowl, cover with plastic wrap directly on surface, and refrigerate for 30 minutes.
3. Beat cream with an electric mixer at medium-high speed until soft peaks form. Fold about one-third of whipped cream into lime mixture, then fold in remaining whipped cream and lime zest. Spoon into 6 dessert glasses; cover each with plastic wrap directly on surface, and freeze until solid. Transfer to refrigerator about 1 hour before serving.
Chef
