Key Lime Mousse

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.

Dayap Daiquiri Slushy

I was watching the 1959 black and white movie Our Man In Havana from the director/writer team of Carol Reed and Graham Greene (THE THIRD MAN and FALLEN IDOL) and "the man in Havana", played by Alec Guinness always has a Daiquiri, the popular drink made with lime juice, a little sugar, and rum.

I made mine with dayap (Key limes) and more sugar into a Daiquiri slushy using a blender. It's watered down because of the ice but that's how I like it, sweet and tart with a little bit of alcohol. BTW, the proper pronunciation is "die-kee-ree," not "dack-uh-ree".

Dayap Daiquiri Slushy
serves 1

juice of 3 Key limes
1 tablespoon rum
1½ tablespoons sugar
1 cup ice
water, if needed

• Blend on high until slushy. Pour into a glass and enjoy.

Fuyu Persimmons, Kumquats & Key Limes

note the 8 point star, similar to caimito, although the consistency is not as snotty

I just discovered these wonderful fruits Fuyu persimmons that I have been reading about and ignoring. I saw them in Bangkok 20 years ago and was told by the hawker not to bother with them, that they are very expensive and don't taste great. He said only the Japanese tourists love them, and I believed him. How can a fruit that looks like a very pale tomato taste good. That's my reason for not trying them for that long. Over a week ago I bought 3 pieces to photograph. One Korean lady told me to leave them on the counter for 5 days to ripen and to eat them when they are very soft but not mushy. Well, the Thai guy was wrong, they are very good when fully ripe and I love them, they're very sweet and the middle section near the seeds (2 or none at all) has the consistency similar to the Philippine caimito or star apple. The fruit is not bland at all, it has a unique taste I guess. I bought a box of 10 pieces today and will wait at least 3 days to enjoy them. I also bought fresh key limes, which is dayap in the Philippines, and kumquats.

I also have been ignoring kumquats because I don't know how to use them in cooking. But they look so pretty, I bought a small quantity to take photographs for my flickr site. The salesperson told me to roll them in my hands until they are soft and they somehow become sweeter and she is absolutely right. You eat the whole fruit skin and all, except the seeds, it's sweet and tart, I also love them and they are so photogenic, too. They can also be candied whole or sliced. I prefer to eat them fresh.

key limes