Lime Mousse with Raspberries
(4 votes)
(4 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 3 h. 45 min.
Ready in
Healthy, because
Even smarter
This refreshing summertime dessert is a good source of protein thanks to the yogurt and is packed with antioxidants from the raspberries.
Strawberries or blackberries also go beautifully in this dish as a substitute for the raspberries.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For Lime Mousse
- 4 fresh Limes (rinsed)
- 1 ½ tsps unflavored gelatin
- 2 Tbsps cold water
- ½ cup granulated sugar (divided)
- 1 cup plain Greek yogurt
- 1 cup heavy cream
- For Raspberry Sauce
- 2 cups fresh Raspberries (divided)
- 2 Tbsps granulated sugar
- 1 Tbsp Orange juice
- 1 Tbsp Corn starch
- ½ cup cold water
Preparation steps
1.
For Lime Mousse:
2.
Remove the zest from one lime and squeeze the juice from all 4 limes. Set aside.
3.
In a small bowl, sprinkle the gelatin and over the water and let stand for 5 minutes, or until softened.
4.
In a small saucepan, set over medium-high heat, combine the lime juice with 6 tablespoons sugar. Heat just until the sugar dissolves, about 2 to 3 minutes. Remove from heat source and stir in the softened gelatin. Transfer gelatin to a medium bowl and cool slightly. Once cool, whisk in the yogurt.
5.
In a separate bowl, whip the cream with the remaining sugar, until soft peaks form. Fold the cream into the yogurt mixture, and chill in the refrigerator covered for at least 3 hours.
6.
For Raspberry Sauce:
7.
Gently wash raspberries. In a saucepan over medium-high heat, combine 1 cup raspberries, sugar, and orange juice. In a small bowl, whisk the cornstarch into the cold water until smooth. Pour the cornstarch mixture into the saucepan and bring to a boil.
8.
Reduce heat and simmer for about 5 minutes, stirring frequently, until the desired consistency has been achieved. The sauce will continue to thicken as it cools.
9.
Puree the sauce with a handheld immersion blender. Strain the sauce through a fine strainer or sieve to remove raspberry seeds.
10.
To Assemble: Using an ice cream scoop, divide the mousse among serving dishes. Garnish with fresh raspberries, raspberry sauce and lime zest. Serve.
