Lime Mousse Cups

TOTAL TIME: 6 hr 30 min
Prep: 55 min
Inactive Prep: 5 hr 20 min
Cook: 15 min
YIELD: 8 servings
LEVEL: Intermediate


  • 2 cups coconut water
  • 1/2 cup fresh lime juice (about 6 limes)
  • 1/4 cup honey
  • 1/4 cup unrefined sugar
  • Pinch salt
  • 4 fresh mint leaves, finely sliced
    • 1/2 cup fresh lime juice (about 12 limes), plus zest of 3 limes
    • 1/4 cup unrefined sugar
    • 1/4 cup honey
    • 4 tablespoons unsalted butter, cut into bits
    • Pinch salt
    • 3 large eggs, whisked
    • 1 cup heavy cream, chilled
    • 1 teaspoon vanilla extract
    • 4 tablespoons whipped reduced fat cream cheese
    • Fresh raspberries, for garnish
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    For the granita: Add the coconut water, lime juice, honey, sugar and salt to a medium saucepan over high heat. Once the honey and sugar have dissolved, reduce the heat to medium and simmer for 5 minutes. Add the mint and set aside to cool to room temperature. When cool, transfer the mixture to an 8-by-8-inch baking dish, cover and place in the freezer. Stir every hour until frozen, about 4 hours total.

    To serve, scrape the granita with a spoon to create shavings.

    For the mousse cups: Set 8 serving cups in the refrigerator to chill.

    Whisk together the lime juice, sugar, honey, butter and salt in a small saucepan over medium-low heat. Add the lime zest and whisk in the eggs. Cook, whisking continuously, until thickened, about 4 minutes. Remove from the heat and chill in an ice bath. When cool, press the lime curd through a sieve to remove any lumps.

    Combine the heavy cream and vanilla extract in a bowl and whip to soft peaks. Fold in the lime curd and cream cheese and blend well.

    Transfer the mousse to a pastry bag and pipe into chilled cups. Garnish with raspberries and a spoonful of granita and serve.

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