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Saturday, June 16, 2012

Fresh Lime Mousse

English: Yukiguni(Gilbey's vodka 40ml, Bols tr...
English: Yukiguni(Gilbey's vodka 40ml, Bols triple sec 10ml, fresh lime juice 10ml, sugar snow, and a mint cherry) (Photo credit: Wikipedia)
By Juvy S. Iliwiliw


Gelatin is an odorless, colorless, tasteless thickener derived from collagen, a protein extracted from the bones, cartilage, and tendons of animals. Two forms are available: powdered gelatin, popular with American cooks; and sheet of leaf gelatin; which is commonly used in Europe. Do not confuse powdered gelatin with the sweetened, fluit flavored gelatin desserts sold in boxes. Both powdered are leaf gelatin must be rehydrated, or allowed to "bloom," in cool water and then melted before they can be added to a recipe.

Here's the best recipe for to use powdered gelatin to the mixture. Let us try to discover together why we need gelatin in our Fresh Lime Mousse. Good luck!


You will need:

2 1/4 teaspoons (1 package) unflavored powdered gelatin

1 cup (8 oz/250 g) granulated sugar

1/8 teaspoon salt

2 teaspoons finely grated lime zest

2/3 cup (5 fl oz/160 ml) fresh lime juice (about 8 limes)

4 large egg yolks

2 cups (16 fl oz/500 ml) heavy (double) cream

1/4 cup (1 oz/30 g) confectioners' (icing) sugar


Here's how:

Prepare four 1/2-cup (4-fl oz125 ml) ramekins by wrapping each one with a parchment (baking) paper collar: Cut a length of parchment paper 2 inches (5 cm) longer than the circumference of a ramekin and at least 5 inches (13 cm) wide. Fold the paper in half lengthwise, wrap it around the outside of the dish so that it extends 2 inches about the rim, and secure with a rubber band.

Prepare an ice bath by partially filling a large bowl or the sink with cold water and ice cubes.

Pour 1/4 cup (2 fl oz/60 ml) water into a saucepan and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5-10 minutes. Stir in the granulated sugar, salt, lime zest and juice, and egg yolks. Place over medium heat and cook, stirring constantly, until the mixture thickens and the gelatin melts completely, 6-8 minutes. Do not allow the mixture to boil. Set the saucepan in the ice bath until the mixture is cool to the touch. Remove the pan from the ice bath and let sit at room temperature while you whip the cream.

In a large bowl, combine the cream and the confectioners' sugar. Using a wire whisk or electric mixer on medium speed, beat until  soft peaks form, 4-6 minutes. Add the lime mixture to the cream and, with a rubber spatula, fold together until smooth. Pour the mousse into the prepared ramekins, dividing it evenly.

Refrigerate the mousse until it is cold and firm, 2-3 hours. Remove it from the refrigerator 20 minutes before serving. To remove the collar, snip  the rubber band and gently pull parchment away from the mousse.



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