Lime Mousse Brownie Dessert Recipes

Steps:

• In a large saucepan, combine the sugar and cornstarch; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in the lemon juice, zest and vanilla. , Set saucepan in ice; stir until mixture reaches room temperature, about 5 minutes. Fold in whipped topping and food coloring if desired. Spoon into dessert dishes. Refrigerate for at least 1 hour before serving.

Steps:

• In a large bowl, beat cream until it begins to thicken. Add the sugar, lime juice, zest and vanilla; beat until stiff peaks form. Spoon into dessert dishes. Garnish with lime and mint if desired.

Steps:

• First, make the base.
• Preheat oven to 350F; spray a 10-inch springform pan with nonstick cooking spray (like Pam) and set aside.
• In a saucepan over low heat, melt chocolate and butter; stir frequently.
• Remove from heat and stir in sugar, then stir in eggs, flour and baking powder; combine well until smooth.
• Spread in prepared springform pan and bake in preheated oven for 20 to 25 minutes, or until just set; mine was perfect after 20 minutes.
• Set pan aside for base to cool.
• Next, make mousse.
• In a small saucepan, stir together gelatin, 1/2 cup sugar, 4 egg yolks (you'll need the whites too, see below) and the freshly squeezed juice.
• Cook over medium heat, constantly whisking, until slightly thickened, about 4 or 5 minutes.
• This mixture thickens more on cooling, so remove from heat just as it starts to thicken.
• Stir in zest.
• Pour mixture into a bowl (the pan retains too much heat) and place bowl in refrigerator just until mixture starts to set; this takes about 15 minutes or so.
• Meanwhile, beat reserved egg whites and second amount of sugar (1/2 cup) until mixture has stiff peaks.
• In another mixing bowl, beat whipping cream until stiff.
• Fold whipped cream gently into gelatin mixture (or fold gelatin mixture into whipped cream, I don't think it makes a difference), then fold this mixture into the stiffly beaten egg whites; be gentle but be thorough.
• Spread mousse over the cooled base.
• Cover and refrigerate for several hours until set, or overnight.
• To serve, place on round serving platter, run a knife around pan, between mousse and pan just to make sure it's not sticking (it shouldn't stick, though) and then remove the springform pan's side.
• Garnish as desired; raw lime slices look nice, as does rosettes of stiffly beaten whipped cream.
• It also looks good just plain.
• Lemon lovers can replace the juice and zest of the limes with freshly squeezed lemon juice and lemon zest.

Steps:

• Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly. Press into the bottom and one inch up the sides of a 10-inch springform pan.
• Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften. Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth. Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature. Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
• Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest. Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.

Steps:

• Make lemon curd: In a medium saucepan, whisk together butter, 1 cup sugar, eggs, yolks, and lemon and lime juices (mixture may appear curdled). Place over low heat; cook, stirring, until smooth, 4 to 5 minutes. Raise heat to medium; cook, stirring constantly, until thick enough to coat back of spoon, 4 to 8 minutes (do not boil).
• Remove pan from heat; stir in lemon zest. Transfer mixture to a bowl; cover with plastic wrap, and chill at least 1 hour.
• In a mixing bowl, beat cream and remaining 1/3 cup sugar to soft peaks. Whisk lemon curd to loosen, then gently fold in whipped cream. Spoon into 6 glasses. Cover; chill at least 2 hours and up to 3 days. Just before serving, garnish with zest.

Steps:

• The first step is to make the lemon curd, which you can do a day or so ahead of time, if you wish.
• In a medium-sized heavy saucepan, using a wooden spoon, combine the butter and 1 cup of the white sugar; don't worry, it likely won't go into a smooth paste--that doesn't matter.
• With the same spoon, stir in the eggs and egg yolks, lemon juice and lime juice (I use freshly squeezed lemon juice but have been using bottled key lime juice for the lime).
• If the mixture looks all curdled, don't worry.
• Place the saucepan over low heat and cook, stirring constantly, until mixture is smooth.
• This will take about 5 minutes; as the butter melts and you keep stirring or whisking, it will come together nicely.
• Now raise the heat to medium and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon; this will take several minutes, from as quickly as 4 mins to as long as 8 (don't let the mixture boil; if it starts to, turn heat down).
• Remove pan from heat and stir in zest; then pour into a glass or ceramic bowl and cover with plastic wrap, letting wrap touch and cover the surface of the curd (this prevents a skin from forming).
• Chill in fridge at least one hour; overnight is fine.
• When ready to make the mousse, beat the cream with the remaining 1/3 cup sugar to soft (not stiff) peaks.
• Get the lemon curd out of the fridge, peel away plastic wrap, and use a whisk to loosen up the curd.
• Now gently fold that curd into the whipped cream, combining thoroughly--but with a light hand.
• Spoon mousse into 6 individual dessert dishes.
• Cover and chill for at least two hours; overnight is fine.