Caribbean Lime Mousse

READY IN: 25mins




  • 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.