Lime Mousse with Raspberries
(For 4 small individual cakes)
You need:
For the mousse
* 2 eggs
* 1.5 oz (40 g) sugar
* 3.5 oz (100g) mascarpone
* 1 lime zest
* 1 lime juice
* 2/3 cup (15 cl) heavy cream
* 1 gelatin sheet (2 g)
* 1 tsp confectioner sugar
For the gelée
* 7 oz (200g) raspberries
* 2 Tbsp (about 40 g) sugar
* 1/2 gelatin sheet
For the decoration
* A few raspberries
* Lime peels
* Confectioner’s sugar
Steps:
For the mousse
* Start by mixing well together the egg yolks with the sugar with an electric mixer, until very light.
* Add the mascarpone cheese and the lime zest and juice and mix well.
* Soak your gelatin sheet in cold water for 5 mns and then drain well.
* Melt it in a metallic bowl placed over simmering water, before adding to the mascarpone preparation.
* Whip the cold heavy cream until you get firm whipped cream.
* Fold it gently into the lime mascarpone preparation.
* Beat the egg whites firm and just before they get fully firm, add 1 tsp confectioner sugar.
* Add again by folding carefully into the preparation.
* Take 4 ring molds and place a plastic liner* inside.
* Pipe the lime preparation in the molds with a decoration bag and place in the freezer for 10 mns, or until it gets set.
For the gelée
* Melt the raspberries with sugar on medium heat and strain to remove the seeds.
* Soak your gelatin sheet in cold water for 5 mns, then squeeze water out and add to the raspberry coulis. Mix together
* Let cool down in the fridge until it starts to get firmer.
* Pour it slowly on top of the lime cream and place in the fridge so that it fully gets firm (this can take a few hours).
* To finish and when the jelly is set, remove the ring mold and plastic liner and decorate with more fruit, raspberries in my case, lime peels and confectioner’s sugar.
J’ai eu besoin d’utiliser plus de gélatine que le 1/4 de feuille proposé par Mercotte dans la recette car ma gelée ne prenait pas la première fois. Merci Mercotte, c’était délicieux, surtout pour une première fois!
= four leaves equal the amount of gelatin in the standard 1/4-ounce packet sold here (or one teaspoon of gelatin sold in bulk).
1/2 leave = 1/8 teaspoon
1 sheet = 1/4 teasppon
