Lime Mousse With Raspberries
Published November 30, 1985
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 package unflavored gelatin
Juice of 3 limes (about ⅔ cup)
3 tablespoons sugar
2 large egg whites at room temperature
Pinch cream of tartar
1 cup heavy cream
Dash vanilla essence
1 pint raspberries
Nutritional analysis per serving (6 to 8 servings)
12 grams carbs; 34 milligrams cholesterol; 161 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 11 grams fat; 3 grams fiber; 29 milligrams sodium; 5 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dissolve the gelatin in one-fourth cup warm water. Heat the lime juice, add the sugar, dissolve. Mix it with the gelatin. Cool.
- Step 2
Whip the egg whites with the cream of tartar until they stand in stiff peaks.
- Step 3
Whip the cream until stiff.
- Step 4
Fold the egg whites into the lime juice mixture, then fold in the cream and the vanilla essence. Mix well and place in a five-cup souffle dish. Chill overnight.
- Step 5
Turn the mousse out onto a platter and arrange the raspberries in a circle around it. Place a couple of raspberries on top.
Private Notes
Comments
This mousse turned out physically very well, but from a taste perspective was a little flat with a bitter aftertaste. I followed the recipe to a "t". Perhaps some sweet raspberry coulis would help to offset the bitterness.
followed exactly. half of the mousse (made in individual glasses not a bowl) had the lime gelatin mixture on the bottom. Bitter taste, would not recommend
Forgot to say in my review...I added 3 TB of sugar to the whipped cream.
I was careful to use at least, if not a bit more, than 2/3 cup of lime juice. Because of Christopher’s comments about it being bitter, I added 3 TB to the whipped cream. I also happened to have a smooth, raspberry sauce on hand. I swirled it into the mousse after adding the cream to give it a little more dimension. It looks really pretty and tastes great.