Lime Mousse Cake
By: Anonymous
Published: Tuesday, March 30, 2010 - 4:19am

Ingredients




2 cups ground gingersnap cookies - (abt 38 cookies
2 tablespoons sugar
5 tablespoons unsalted butter melted
6 tablespoons Key lime juice
(or fresh lime juice)
1 env unflavored gelatin
2 1/2 cups chilled whipping cream
9 ounces good-quality white chocolate chopped
(such as Lindt or Baker's)
3 ounces pkt cream cheese - (8  ea) room temperature
1 cup sugar
1 1/2 tablespoons grated lime peel





Preparation

1 For Ccrust: Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan. 2 For Filling: Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture. 3 Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Release pan sides from cake. Transfer cake to platter and serve. 4 This recipe yields 12 to 14 servings. 5 Comments: "Every meal I've had at Addie's, a small place in nearby Rockville, has been great," says Alyssa Shooshan of Potomac, Maryland. "I especially like the lime cake; in fact, it's one of my favorite desserts. I do a lot of entertaining and would love to make the cake for a party." 


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Preparation

 1  For Ccrust: Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.  2  For Filling: Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture.  3  Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Release pan sides from cake. Transfer cake to platter and serve.  4  This recipe yields 12 to 14 servings.  5  Comments: "Every meal I've had at Addie's, a small place in nearby Rockville, has been great," says Alyssa Shooshan of Potomac, Maryland. "I especially like the lime cake; in fact, it's one of my favorite desserts. I do a lot of entertaining and would love to make the cake for a party."