Lime Mousse with Fruit
Nutritional values
(Percentage of daily recommendation)
| Calorie | 448 cal. | (21 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 393 mg | (10 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 161 mg | |||
| Complete sugar | 35 g |
Ingredients
- For the mousse
- 4 Limes
- 2 Tbsps Lime zest
- 5 sheets white gelatin
- 2 eggs
- 50 grams powdered sugar
- 250 milliliters Whipped cream
- For the fruit
- 1 pomegranate
- 1 Lime
- 1 Mango
- 1 tsp Vanilla sugar
- 4 centiliters white Rum
- Nutmeg
- For garnish
- Lime zest
- Lemon balm
Preparation steps
For the fruit: Cut the pomegranate and detach the seeds.
Rinse the lime and cut into thin slices.
Peel the mango and cut the flesh off the pit and cut into slices. Mix the fruit, vanilla sugar, rum and a pinch of nutmeg, cover and chill in the refrigerator.
For the mousse: Soak the gelatin in cold water. Juice and zest the limes.
Beat the eggs and powdered sugar over a hot water bath until fluffy. Stir in the lime zest and juice. Remove from the heat. Squeeze out the gelatin and dissolve in the egg mixture. Place in a bowl of ice water, stir until cool and then refrigerate until the mixture starts to gel.
Beat they heavy cream until stiff and fold into the chilled lime mousse.
To serve, put the mousse into a piping bag with a star tip and pipe decoratively onto 4 plates. Arrange the fruit around the mousse. For garnish: Garnish with lemon balm and lime zest and serve.
