Key Lime Pie is one of my favorite desserts. I'm not sure where I decided it was full of awesome, but I'm sure as hell glad I did. It's so tart, yet really sweet, and I completely.love.it. There's also key lime meltaways I've made and loved, key lime cheesecake from Cheesecake Factory, and key lime ice cream made by Ben & Jerry's that Adam found for me last summer and surprised me with. Key lime and me, it's pretty much my secret favorite guilty pleasure.
A few weeks ago, I was asked to help with Passover Seder. Not ever having attended a Seder before, and really not knowing what I had to do to prepare the food, I was (understandably) a little intimidated-I wanted to make sure I was following the rules! As it turns out, Key Lime Mousse was pretty easily kosher-eggs, cream, key limes, sugar. Completely stupendous.
Mousse, in general, isn't terribly difficult. But it does have a lot of steps. Zest the fruit. Make the custard. Strain the custard. Cool the custard. Whip the cream. Fold together. Refrigerate. Y'see? Step after step after step.
It is so worth it, though. It's Key lime pie, without the crust (though I imagine some graham cracker crumbles over the top would add some nice crunch). It is unbelievable. If I had more key limes, I'd make it tonight.
Key Lime Mousse (recipe from Epicurious)
*I doubled this recipe to feed 13-the original says it will feed 4. While I'm not certain that all had a lot of the mousse, we did come home with some leftover. I highly recommend leftovers.)
1/2 tbsp grated Key lime zest
1/2 c. fresh Key lime juice
1/2 c. sugar
Pinch of salt
3 large eggs
3/4 stick unsalted butter, cut into small pieces
2/3 c. chilled heavy cream
Whisk together zest, juice, sugar, salt, and eggs in a medium-sized pot. Add butter and cook over medium-low heat, whisking frequently, until thick enough to hold the marks of whisk, about 5 minutes or so. Gently force the mixture through a fine-mesh sieve into a bowl before the eggs scramble, then quick-chill in an ice bath, stirring occasionally, about 5 minutes.
Beat cream with an electric mixer until it holds stiff peaks, then fold into custard gently but thoroughly. Refrigerate at least 2 hours.
No comments:
Post a Comment