April 16, 2020

Key Lime Mousse

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I love the flavor of Key limes more than the regular limes either to flavor desserts or as a dip and marinade for fish or meats. I was craving for pie but was too lazy to bake and also didn't want extra carbs. I made mousse instead with whipped cream, cream cheese, and homemade sweetened condensed milk. The light as feather dessert whips up in no time. It's tart and not too sweet. I love it!

Key Lime Mousse
4 ounces softened cream cheese
4 ounces sweetened condensed milk
a pinch of fine sea salt
4 ounces heavy cream, whipped to soft peaks
4 tablespoons key lime juice
1½ teaspoons key lime zest
candied key lime for garnish, optional

  • In a small bowl, beat together softened cream cheese, sweetened condensed milk, and salt until smooth. 
  • Beat in juice and zest until fully combined. 
  • Stir in whipped cream with a rubber spatula. Spoon into 4 ramekin dishes. Smooth tops. Cover with plastic film and refrigerate for 2 hours. 
  • Garnish with candied Key limes before serving, if desired.


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