Rum Lime Mousses Recipes

Steps:

• Using a microplane zester, remove zest from limes and set aside.
• Squeeze and strain juice from limes into a small bowl and set aside.
• Heat the water in a saucepan until steaming (do not boil).
• Whisk in the flour, cornstarch, salt, and 2 cups sugar.
• Cook, stirring constantly, until lightly thickened.
• Separate egg white from egg yolks and set each aside.
• Whisk together the egg yolks with the lime zest and vanilla.
• Using a small ladle, add a small amount of heated mixture to egg yolks, stirring briskly to temper.
• Do this a couple more times, then gradually stir the egg yolk mixture into the saucepan, whisking briskly as you do so.
• Quickly stir in the lime juice, butter, and heavy cream.
• Cook, stirring, for 2-4 minutes or until thickened; remove from heat.
• In a large mixing bowl, beat egg whites until very stiff.
• Fold beaten egg whites into lime mixture, stirring gently until blended.
• Spoon mousse into 4 large wine glasses or dessert dishes.
• Sprinkle each dessert with about 1 tbsp shredded coconut.
• Cut each lime slice almost in half, stopping cutting just at the edge of the peel on one side.
• Dip lime slices into granulated sugar, if desired, and shake off excess.
• Twist cut sides of lime into two opposite directions and lay on top of mousse.
• Chill for 2-3 hours or until firm and set, before serving.

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.

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 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:

• In a small heavy saucepan sprinkle the gelatin over the rum and let it soften for 1 minute. Stir in the lime juice, the lemon juice, the zest, the yolks, and 1/4 cup of the sugar, cook the mixture over moderately low heat, stirring constantly, until it is thickened slightly and a candy thermometer registers 175°F., and transfer it to a metal bowl set in a larger bowl of ice and cold water. Let the mixture cool, stirring occasionally, until it is cold and has the consistency of raw egg white, but do not let it set.
• In a bowl beat the egg whites with a pinch of salt until they hold soft peaks, beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, and beat the whites until they just hold stiff peaks. Stir one fourth of the whites into the lime mixture and fold in the remaining whites gently but thoroughly.
• In another bowl beat the cream until it just holds stiff peaks and fold it into the lime mixture with the food coloring. Spoon the mousse into dessert glasses and chill it, covered loosely with plastic wrap, for at least 1 hour and up to 24 hours. Garnish the desserts with the lime twists.