Alain Chapel's Mousse De Citron Vert |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from the French chel Alain Chapel. I found it in either the Chicago Tribune or NY Times many years ago. Be sure to use only freshly squeezed lime juice. The mousse is a little on the tart side, but that is just fine with me! You can probably speed up the cooling process by placing the bowl with the warm mixture over crushed ice and stirring. Ingredients:
1/3 cup sugar, plus |
4 tablespoons sugar |
1/4 cup water |
1 cup freshly squeezed lime juice |
1 (1/4 ounce) envelope unflavored gelatin |
1 cup heavy cream |
Directions:
1. Combine 1/3 cup of sugar with the water in a saucepan and bring to a boil. Add the lime juice. Empty the gelatin into a small bowl and moisten it with a little cool water, then add it to the hot water-lime juice mixture. Remove from the heat and cool down, but do not let the mixture gel. Whip the cream with the remaining 4 Tbs sugar and fold into the cool lime mixture. Chill in the glasses you wish to serve the mousse inches Serve with a sweet, plain cookie.
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