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Name: Florida Key Lime Mousse
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 4 lg Eggs; separated, at room; 3/4 c Sugar; Whipped cream; 3/4 c Fresh lime juice (preferably; Toasted shredded coconut; 1 c Chilled whipping cream; 1 Envelope unflavoured gelatin

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INGREDIENTS

4 lg Eggs; separated, at room
3/4 c Sugar
Whipped cream
3/4 c Fresh lime juice (preferably
Toasted shredded coconut
1 c Chilled whipping cream
1 Envelope unflavoured gelatin

Servings

INSTRUCTIONS

From: arielle@taronga.com (Stephanie da Silva) Date: Mon, 30 May 1994 06:35:11 GMT Place 2 tablespoons lime juice in a small bowl; sprinkle gelatin over. Set aside to soften. Whisk yolks in heavy small saucepan to blend. Whisk in remaining lime juice, then 1/2 cup sugar. Cook over low heat until mixture thickens slightly, stirring constantly. Remove from heat. Add gelatin; stir to dissolve. Pour into large bowl. Cool. Beat 1 cup cream in medium bowl to soft peaks. Gradually add remaining sugar and beat until stiff. Using clean dry beaters, beat whites in another bowl until soft peaks form. Fold whites into cream. Gently fold cream mixture into lime mixture. Divide among six 5 ounce custard cups. Cover and refrigerate until firm. Top each mousse with a dollop of whipped cream. Sprinkle with coconut. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.

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Florida Key Lime Mousse

4 lg Eggs; separated, at room
3/4 c Sugar
 Whipped cream
3/4 c Fresh lime juice (preferably
 Toasted shredded coconut
1 c Chilled whipping cream
1 Envelope unflavoured gelatin

From: arielle@taronga.com (Stephanie da Silva)    Date: Mon, 30 May 1994 06:35:11 GMT  Place 2 tablespoons lime juice in a small bowl; sprinkle gelatin over.  Set  aside to soften.  Whisk yolks in heavy small saucepan to blend.  Whisk in  remaining lime juice, then 1/2 cup sugar.  Cook over low heat until mixture  thickens slightly, stirring constantly.  Remove from heat.  Add gelatin;  stir to dissolve. Pour into large bowl. Cool.    Beat 1 cup cream in medium bowl to soft peaks.  Gradually add remaining  sugar and beat until stiff.  Using clean dry beaters, beat whites in  another bowl until soft peaks form. Fold whites into cream. Gently fold  cream mixture into lime mixture. Divide among six 5 ounce custard cups.  Cover and refrigerate until firm.    Top each mousse with a dollop of whipped cream.  Sprinkle with coconut.    REC.FOOD.RECIPES ARCHIVES    /DESSERTS    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (135g)
Recipe Makes: 6 Servings

Calories: 496
Calories from Fat: 199 (40%)

Amt Per Serving		% DV

	Total Fat 22.1g	29 %
	Saturated Fat 13.7g	69 %
	Monounsaturated Fat 6.4g
	Polyunsanturated Fat 0.8g
Cholesterol 81.7mg		25 %
Sodium 22.7mg		1 %
Potassium 46.2mg		1 %
Total Carbohydrate 76.6g		23 %
	Dietary Fiber 0g	0 %
	Sugars, other 76.6g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 496

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