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Lime Mousse Cups

  • Level: Intermediate
  • Total: 6 hr 15 min (includes freezing and chilling time)
  • Active: 55 min
  • Yield: 8 servings
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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 


  1. 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.
  2. To serve, scrape the granita with a spoon to create shavings.
  3. For the mousse cups: Set 8 serving cups in the refrigerator to chill.
  4. 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.
  5. 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.
  6. 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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