This refreshing, delectable treat is a perfect union of tartness, sweetness, and creaminess. Despite the many steps in the directions, this mousse is extremely easy to prepare. I make it in two
- 6 limes
- 3 large eggs
- 2/3 cup Macadamia Blossom honey
- 1 pinch Hawaiian sea salt
- 6 Tablespoons unsalted butter
- lime curd ( see above)
- 1/2 pint heavy cream
- 1 large ripe mango peeled and diced
- Grate the zest of 3 limes into a quart-sized, heavy, non-reactive saucepan.
- Whisk in the eggs, honey, and salt.
- Squeeze enough limes to make 1/2 cup of lime juice. Add to mixture
- Add the butter in small pieces
- Whisk the mixture over medium-low heat . Scrape the sides and bottom, being careful not to scorch the bottom. Whisk continually until the mixture starts to thicken and bubble for a few seconds.
- Use a silicone spatula to pour the curd through a fine-mesh strainer set over a bowl. Press gently on any solids. Scrape the bottom of the strainer to capture all the curd into the bowl. Pour the curd into a covered container.
- Chill before using. The curd will thicken in the refrigerator and last for up to 10 days. It can be frozen and thawed as well. Now, on to the next step!
- Whip the heavy cream in a medium size bowl
- Stir in the lime curd into the whipped cream to make the mousse.
- Layer the lime mousse with the diced mangos in a small glass. Chill for an hour or up to overnight.
- Top with a flower or a sprig of mint if desired. Enjoy this tart and creamy delight. Onodelicious!