Lime Mousse Recipe
- 8 tablespoons (1 stick) unsalted butter
- 5 eggs
- 1 cup sugar
- ¾ cup fresh lime juice (6 or 7 limes)
- Grated zest of 5 limes
- 2 cups heavy cream, chilled
- Melt the butter in the top of a double boiler over simmering water.
- Beat the eggs and sugar in a bowl until light and foamy. Add the mixture to the melted butter. Cook gently, stirring constantly, until the mixture becomes a custard, about 8 minutes. Do not overcook or the eggs will scramble.
- Remove the custard from the heat and stir in the lime juice and grated zest. Cool to room temperature.
- This step is unorthodox but crucial. Using an electric mixer, whip the chilled cream until very stiff, almost, but not quite, to the point where it would become butter.
- Stir the lime custard into the whipped cream until just incorporated. Pour into 8 individual serving glasses or a serving bowl. Chill for at least 4 hours.
