| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Fresh lime juice (preferably from key limes) |
| 1 |
|
Envelope unflavoured gelatin |
| 4 |
lg |
Eggs; separated, at room temperature |
| 3/4 |
c |
Sugar |
| 1 |
c |
Chilled whipping cream |
|
|
Whipped cream |
|
|
Toasted shredded coconut |
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 Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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