Prep 10 mins
Cook 15 mins
Like key lime pie in a glass, this delicious dessert is both easy and elegant.
- 1 cup water
- 2 tablespoons water
- 1⁄2 cup flour
- 1⁄2 cup cornstarch
- 1 pinch salt
- 2 cups granulated sugar
- 6 eggs, separated
- 2 large limes
- 1⁄2 teaspoon vanilla extract
- 2 tablespoons butter
- 5 tablespoons heavy cream
- 1⁄4 cup sweetened flaked coconut
- 4 lime slices
- granulated sugar, as needed (optional)
- Using a microplane zester, remove zest from limes and set aside.
- Squeeze and strain juice from limes into a small bowl and set aside.
- Heat the water in a saucepan until steaming (do not boil).
- Whisk in the flour, cornstarch, salt, and 2 cups sugar.
- Cook, stirring constantly, until lightly thickened.
- Separate egg white from egg yolks and set each aside.
- Whisk together the egg yolks with the lime zest and vanilla.
- Using a small ladle, add a small amount of heated mixture to egg yolks, stirring briskly to temper.
- Do this a couple more times, then gradually stir the egg yolk mixture into the saucepan, whisking briskly as you do so.
- Quickly stir in the lime juice, butter, and heavy cream.
- Cook, stirring, for 2-4 minutes or until thickened; remove from heat.
- In a large mixing bowl, beat egg whites until very stiff.
- Fold beaten egg whites into lime mixture, stirring gently until blended.
- Spoon mousse into 4 large wine glasses or dessert dishes.
- Sprinkle each dessert with about 1 tbsp shredded coconut.
- Cut each lime slice almost in half, stopping cutting just at the edge of the peel on one side.
- Dip lime slices into granulated sugar, if desired, and shake off excess.
- Twist cut sides of lime into two opposite directions and lay on top of mousse.
- Chill for 2-3 hours or until firm and set, before serving.