Recipe courtesy of Bobby Deen
Print
Total:
6 hr 15 min
(includes freezing and chilling time)
Active:
55 min
Yield:
8 servings
Level:
Intermediate
Total:
6 hr 15 min
(includes freezing and chilling time)
Active:
55 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Coconut Lime Granita:
  • 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
Lime Mousse Cups:
  • 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 

Directions

Watch how to make this recipe.

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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