Lime Mousse Brownie Dessert

"This delicious dessert is a real study in contrasts. The base is dense and rich, while the mousse is light and airy. I brought this to our family's 2003 Thanksgiving dinner, where it was a big hit. I'll be making it many times, and I'll make the mousse on its own, too."
 
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Ready In:
50mins
Ingredients:
13
Serves:
12
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ingredients

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directions

  • First, make the base.
  • Preheat oven to 350F; spray a 10-inch springform pan with nonstick cooking spray (like Pam) and set aside.
  • In a saucepan over low heat, melt chocolate and butter; stir frequently.
  • Remove from heat and stir in sugar, then stir in eggs, flour and baking powder; combine well until smooth.
  • Spread in prepared springform pan and bake in preheated oven for 20 to 25 minutes, or until just set; mine was perfect after 20 minutes.
  • Set pan aside for base to cool.
  • Next, make mousse.
  • In a small saucepan, stir together gelatin, 1/2 cup sugar, 4 egg yolks (you'll need the whites too, see below) and the freshly squeezed juice.
  • Cook over medium heat, constantly whisking, until slightly thickened, about 4 or 5 minutes.
  • This mixture thickens more on cooling, so remove from heat just as it starts to thicken.
  • Stir in zest.
  • Pour mixture into a bowl (the pan retains too much heat) and place bowl in refrigerator just until mixture starts to set; this takes about 15 minutes or so.
  • Meanwhile, beat reserved egg whites and second amount of sugar (1/2 cup) until mixture has stiff peaks.
  • In another mixing bowl, beat whipping cream until stiff.
  • Fold whipped cream gently into gelatin mixture (or fold gelatin mixture into whipped cream, I don't think it makes a difference), then fold this mixture into the stiffly beaten egg whites; be gentle but be thorough.
  • Spread mousse over the cooled base.
  • Cover and refrigerate for several hours until set, or overnight.
  • To serve, place on round serving platter, run a knife around pan, between mousse and pan just to make sure it's not sticking (it shouldn't stick, though) and then remove the springform pan's side.
  • Garnish as desired; raw lime slices look nice, as does rosettes of stiffly beaten whipped cream.
  • It also looks good just plain.
  • Lemon lovers can replace the juice and zest of the limes with freshly squeezed lemon juice and lemon zest.

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Reviews

  1. This is out of this world! WOW!! What a genious recipe. I used 3/4 cup of sugar instead of 1 1/4 for the base and 1/3 of a cup and 1/3 of a cup instead of the full cup of sugar in the lime mixture and egg white mixture. My husband said to rate it a 20 :-). A definate winner!
     
  2. This is a terrific dessert!
     
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I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
 
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