Key Lime Mousse

Recipe Summary

  • Preparation: Easy
  • Prep Time: 15 minutes
  • Cook Time:
  • Yield: 8 servings


  • ½ Tbsp Olé Pacifica Key Lime zest
  • ½ cup fresh Olé Pacifica Key Lime juice
  • ½ cup sugar
  • pinch of salt
  • 3 large eggs
  • ¾ stick unsalted butter, cut into bits
  • ⅔ cup chilled heavy cream


  • Whisk together zest, juice, sugar, salt, and eggs in a small heavy saucepan. Add butter and cook over medium-low heat, whisking frequently, until thick enough to hold marks of whisk, about 5 minutes. Force through a fine-mesh sieve into a bowl, then quick-chill in an ice bath, stirring occasionally, about 5 minutes.
  • Beat cream until it holds stiff peaks, then fold into custard gently but thoroughly. Spoon into glasses and chill at least 2 hours and up to 12 hours.

Source: Gourmet Magazine, March 2009 issue