"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Key Lime Mousse Cake Recipe

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

Contributor:  
Contributor:  
Sherry Lynn Riley-Smalley
Added: Sunday, May 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Crust
2c. crushed graham crackers
1/4c. sugar
1/2c. (1stick) butter, melted

Filling
6tbsp. fresh Key lime juice (use bottled if fresh limes are unavailable)
1 1/4oz. package (envelope) unflavored gelatin
21/2c. heavy cream
10 1oz. squares Baker's premium white chocolate, chopped, plus 1 to 11/2oz. grated or shaved into curls
3 8oz. packages cream cheese, softened
1c. sugar
1 1/2tbsp. lime zest

Directions:
Directions:
For crust, mix together cracker crumbs, sugar, and butter. Press into the bottom of a 10 inch springform pan and 1 in. up the sides. Set aside.
For the filling, squeeze or pour the lime juice into a bowl and sprinkle gelatin in to soften. Bring 1/2c. of the heavy cream to a simmer in a saucepan, remove from heat, and add the 10oz. white chocolate, stirring until smooth. Stir in gelatin and lime juice and allow to cool. Using an electric mixer. Using clean, dry beaters, beat remaining 2c. heavy cream until it peaks. Fold into white chocolate mixture, then pour into pie crust. Cover and freeze overnight. Remove from freezer and run a sharp knife around inside of sprinform pan to help loosen cake. Release springform ring from pan, move cake to a serving plate, and grate or curl the 1 to 1/2oz. white chocolate over cake. Cut into wedges with a knife that has been dipped into hot water.

Number Of Servings:
Number Of Servings:
14-16

 

 

 

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