Transport your senses to Key West with a heavenly slice of key lime mousse cake.
By LORI LESLEY
Key West is associated with all things key lime and this recipe for mousse cake will have you dreaming of swaying in a comfy hammock in the Florida sunshine.
This recipe requires some day-ahead prep, so you better get started.
CRUST: WHAT YOU NEED
2 cups Graham crackers
1/4 cup sugar
1 stick butter, melted
FILLING: WHAT YOU NEED
6 tbsp. fresh key lime juice
1 envelope unflavored gelatin
2 1/2 cups of heavy cream
10 1-oz. squares Bakers premium white chocolate, chopped
3 8-oz. packages cream cheese, softened
1 cup sugar
1 1/2 tablespoons lime zest
HOW TO MAKE IT
For crust: Mix cracker crumbs, sugar and butter. Press into the bottom of a 10-inch spring form pan and up the sides.
For filling: Pour lime juice into a bowl and sprinkle gelatin in to soften.
Bring 1/2 cup of the heavy cream to a simmer in a saucepan, remove from heat and add the 10 ounces of white chocolate., stirring until smooth.
Stir in gelatin and lime juice and allow to cool.
Using an electric mixer, blend cream cheese, sugar and lime zest. Slowly beat the white chocolate mixture into cream cheese mixture.
Using clean, dry beaters, beat the remaining two cups heavy cream until it peaks.
Fold into white chocolate mixture, then pour into pie crust. Cover and freeze overnight.
Remove from freezer and run a sharp knife around inside of spring form pan to help loosen. Release springform ring from pan and remove cake.
Grate white chocolate to make curls to top cake.