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Lime Mousse Cake Recipe

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This recipe for Lime Mousse Cake, by , is from The Kadavy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Kadavy Hobcroft
Added: Monday, April 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
2 c ground gingersnap cookies
2 T sugar
5 T unsalted butter, melted

Filling:
6 T key lime juice for fresh lime juice
1 envelope unflavored gelatin
2 1/2 c chilled whipping cream
9 oz good quality white chocolate chopped (Lindt Bakers works well)
3 - 8oz pkg. cream cheese, room temperature
1 c sugar
1 1/2 T grated lime peel

Directions:
Directions:
Crust:
1. Combine ground cookies and sugar in processor. Add melted butter and pulse until moist clumps form. Press mixture onto bottom and 1" up sides of 10" springform pan.

Filling:
1. Place lime juice in bowl. Sprinkle gelatin over to soften.
2. Bring 1/2 c cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth.
3. Stir in gelatin. Cool slightly.
4. Using mixture, beat cream cheese, sugar and lime eel in large bowl to blend.
5. Slowly beat white chocolate mixture into cream cheese mixture.
6. Using clean dry beaters, beat remaining 2 c whipping cram in a large bowl to peaks. Fold into white chocolate mixture.
7. Pour filling into prepared crust. Cover and refrigerate overnight.
8. Release pan sides from cake and transfer to platter

Number Of Servings:
Number Of Servings:
12 - 14
Preparation Time:
Preparation Time:
Overnight
Personal Notes:
Personal Notes:
You can make this up to 2 days ahead of serving.

 

 

 

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