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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Paula Dean's Key Lime Mousse Cake Recipe

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This recipe for Paula Dean's Key Lime Mousse Cake is from The Fife Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
2 cups crushed graham crackers
1/4 cup sugar
1/2 cup butter, melted

Filling:
6 tablespoons fresh Key Lime juice
1 1/4-ounce package (1 envelope) unflavored gelatin
2 1/2 cups heavy cream, divided
10 (1 ounce) squares white chocolate, chopped
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1 1/2 tablespoons lime zest
Directions:
Directions:
Mix together crumbs, sugar, and butter. Press into the bottom of a 10-inch springform pan and 1 inch up the sides. Set aside.

Squeeze or pour lime juice into a bowl and sprinkle gelatin in to soften. Bring 1/2 cup heavy cream to a simmer in a saucepan, remove from heat and add 10 ounces white chocolate, stirring until smooth. Using an electric mixer, blend together cream cheese sugar, lime zest, and lime-gelatin mixture. Slowly beat cooled white chocolate mixture into cream cheese mixture. Using clean, dry beaters, beat remaining 2 cups heavy cream until it forms soft 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 springform pan to help loosen cake. Release springform ring from pan, move cake to a serving plate.

 

 

 

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