Happy Sunday everyone! I hope you are enjoying the weekend, just as much as I am 🙂 Meeting with friends and family, going for a walk and enjoying great food – simply doing everything to charge the batteries again for the next week. That’s what is called hyggelig in Denmark.
This lime mousse was our Easter dessert, and although it turned out quite sour (I guess the rhubarb was not really ripe yet), my family enjoyed it a lot. I used a recipe for a lemon mousse, I found online and just replace some of the lemons with limes. Even though making a mousse yourself, without using one of the ready to make mixtures sounds pretty frightening at first I liked the challenge and I don’t think it was all too difficult. So go ahead, give it a try, serve it to your guests with some cookies and look forward to their compliments 😉
|For the lime mousse:||For the rhubarb compote:|
|2-3 organic limes||500 g rhubarb|
|1 lemon (maybe more)||2-3 tbsp sugar|
|120 g sugar|
|2 sheets of gelatine|
|3 tbsp lemon juice|
|200 ml whipping cream|
For the lime mousse
Start by preparing the lime mousse the day before you want to serve it, such that it has enough time to rest and set. Carefully grate the zest of two limes (not grating too much of the white, because that will make it taste more bitter). Press the juice of the limes and the lemon until you have 100 ml, if necessary add more lemon juice. Transfer zest, juice and 100 g of sugar to a sauce pan and bring to 120°C. In the mean time, separate the egg. Whisk the egg whites with a pinch of salt until fluffy and foamy but not stiff. When the lemon mixture has reached 120°C, slowly add it to the egg whites in a thin spurt and whisk until the mixture has reached room temperature.
Put the gelatine sheets in cold water to soak. Whisk egg yolks, 3 tbsp of lemon juice and the remaining 20 g of sugar in a double boiler until it thickens to a creamy texture. Dissolve the gelatine sheets in the egg yolks and take off the heat. Carefully fold in the stiff egg whites. Whip the cream until stiff and fold in the mixture as well. Transfer to a bowl or several dessert bowls and let rest over night to set.
For the compote
Start preparing the rhubarb compote at least 2 hours before you want to serve it. For this you need to peel all the rhubarb stalks and cut them into medium sized bits (around 2 cm). Transfer all the rhubarb to a pot, add the sugar and just enough water such that the bottom of the pot is covered. Cook with the lid on top at medium heat until all the bits have softened up (takes about 10-15 minutes). Let the compote cool down.
Tip: If it turns out too sour, serve with some mild cookies or whipped cream to balance off the sourness. Decorate with pomegranate seeds to add a bit of a crunch.