Have you ever tried baking when the humidity is very high? Many recipes come out just fine, but many other recipes just won’t work! Today I had one of those “just won’t work” attempts. I really wanted to make Cheese Gougeres (French cheese puffs), but the humidity of 95% got the best of me, or shall I say, got the worst of me! The cheese puffs simply would NOT puff up. Thus, I was scrolling through some of the recipes I had saved that I knew would work…humidity or not. Lime Mousse is such a wonderful and refreshingly light dessert, I knew I had to make it! I chose lime rather than lemon, because limes are a basic staple in every Sayulita tienda. The result was so yummy, I knew that I just had to share the recipe with you. I am hoping that you love it as much as I do; this could be the perfect treat to enjoy with your loved ones on this Valentine’s Day!
-4 eggs, 2 whole and 2 separated.
-½ cup sugar + 2 Tablespoons, separated. (*I prefer my desserts less sweet than most people so I would use ¼-⅓ cup + the 2 Tablespoons.)
-¼ teaspoon salt.
-Juice and zest of 2 big limes. (*If your limes are not organic, please scrub the outside skin with a brush and soap, making sure that you rinse it very well because you will be using the zest. Citrus is known to be very heavily sprayed, thus needing the soap scrub.)
-¾ cup whipping cream. (*Crema para batir is usually available at Alas Blancas here in Sayulita.)
-½ teaspoon pure vanilla extract.
- In a saucepan, whisk together 2 whole eggs and 2 yolks with ½ cup sugar.
- Add salt, juice and zest of lime, and whisk until smooth.
- Place saucepan over medium heat and cook, stirring constantly until you reach the consistency of loose pudding. You now have made a lime curd! (*About 5 minutes on my gas cook-top.)
- Pour through a very fine mesh strainer, stirring the “curd” until all has gone through the strainer.
- Chill in fridge.
- Whisk the egg whites with the 2 Tablespoons of sugar until stiff peaks appear.
- Fold the whites into the chilled curd mixture very gently, until evenly combined.
- Whip the cream and vanilla until stiff peaks form. Reserve some to top the mousse.
- Add this to the curd mixture, folding to combine.
- Spoon the mixture into serving cups; top with a nice dollop of the reserved whipped cream and a bit of lime zest.
I have a friend visiting with me and she was my taste tester for this recipe; her comment when she tried it was, “It is such creamy deliciousness, that I can’t stop eating it!”
If you have any questions or comments, please email me through my LIVE, LOVE, & EAT in SAYULITA Web Page. I am also available to make appetizers and fancy desserts for you with at least three days notice. I love hearing from you!
*Written by: Karina Shecter