Lime mousse (express)

Above all, I love red fruits, especially strawberries. On the other hand, right away, I despair of eating good ones. By trying too hard to compete with Spanish strawberries, we managed to have French strawberries of as poor quality as they are.
And, after feasting on strawberries bought in the market in Naples and then in Monastiraki square in Athens, where they need nothing else to be delicious, I am even more frustrated with the strawberries in my store .

As a result, they were not entitled to the star of my dessert. In the absence of taste, they simply bring the touch of color.

My mousse is therefore flavored with lime. To make it, nothing could be simpler, since only 3 ingredients are enough. It is the sweetened condensed milk that gives these mousses all their texture.
It is magic! And really quick to prepare.

In this period when I cook little, these little mousses have become my favorite dessert. I do not get enough.

Lime mousse:

100 g biscuits (Breton shortbread)
25g butter
120 g lime juice (4 or 5)
300g sweetened condensed milk
250g full cream
1 tsp icing sugar

Preheat the oven to 180°C.

Coarsely mix the biscuits and butter.
Spread this mixture on a baking sheet and bake for 10/12 minutes.
Let cool.

Squeeze the lemons.
Mix their juice and sweetened condensed milk. The mixture will thicken.

Whip the cold cream into whipped cream.

Reserve 50 g of whipped cream and add the icing sugar.
Place it in a pocket fitted with a star tip.

Gently fold the rest of the whipped cream into the condensed milk and lemon juice mixture using a spatula.

Divide the biscuits among the bottom of 6 small glasses.
Cover with foam.
Smooth with a spatula.

Reserve for a few hours in the fridge.

For decoration, pipe a little cream in the center of the mousse and a small strawberry on top.
Grate lemon zest over it.

To finish: squeezing limes is not always easy. Some are sometimes not very juicy.
Choose them preferably soft to the touch.
Putting them in the microwave for 20 seconds makes juicing easier.

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