Lime Mousse With Lime Vanilla Syrup Recipes

Steps:

• Combine sugar and 3/4 cup water in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to simmer over medium heat, stirring until sugar dissolves. Simmer until syrup thickens and is reduced to 1 1/4 cups, about 8 minutes. Cool to room temperature. Discard vanilla bean. Transfer 1/2 cup syrup to small bowl. Whisk in 1 tablespoon lime juice. Cover lime-vanilla syrup and chill.
• Mix gelatin and remaining 7 tablespoons lime juice in small bowl. Let stand until gelatin softens, about 10 minutes. Add to syrup in saucepan. Stir over low heat just until gelatin dissolves, about 5 minutes (do not boil).
• Using electric mixer, beat eggs in large stainless steel bowl at high speed until mixture falls in heavy ribbon when beaters are lifted, about 6 minutes. Gradually beat in warm lime syrup. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); beat until thermometer registers 140°F for 3 minutes, about 5 minutes total. Place bowl over larger bowl of ice water; beat syrup mixture until cold, about 3 minutes.
• Beat whipping cream in medium bowl until peaks form. Fold into syrup mixture in 2 additions. Fold in lime peel. Cover mousse and refrigerate until set, at least 6 hours and up to 1 day.
• Using 2 large soup spoons, form mousse into 12 egg-shaped "dumplings," placing 2 on each of 6 plates. Spoon lime-vanilla syrup over mousse and serve.

Steps:

• Whisk together zest, juice, sugar, salt, and eggs in a small heavy saucepan. Add butter and cook over medium-low heat, whisking frequently, until thick enough to hold marks of whisk, about 5 minutes. Force through a fine-mesh sieve into a bowl, then quick-chill in an ice bath, stirring occasionally, about 5 minutes.
• Beat cream until it holds stiff peaks, then fold into custard gently but thoroughly. Spoon into glasses and chill at least 2 hours and up to 12.

Steps:

• In a mixing bowl, combine the cream, sugar, lime juice, peel and vanilla.
• Beat on high speed until soft peaks form, about 4 minutes.
• Spoon into dessert dishes.
• Garnish with lime and mint, if desired.
• Refrigerate until ready to serve.

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:

• Gently heat the caster sugar, vanilla paste, lime juice and 50ml water in a pan until the sugar dissolves.
• Arrange the pineapple over a plate or platter. Drizzle over the syrup and set aside until ready to serve so the syrup can soak into the pineapple. Eat with vanilla or coconut ice cream, if you like.

Steps:

• In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in citrus juices until blended; bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes longer. Stir in citrus zests., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream until soft peaks form. Fold into citrus mixture. Spoon into serving dishes. If desired, top with lime slices.