PALEO LIME MOUSSE – like a little burst of Spring in every bite! I found this recipe years ago in a magazine and tucked it away. Who would have known that it could be THIS good and still be dairy free and refined sugar free!! Just a few simple ingredients and you’re on your way to an explosion of flavor and texture unlike anything you’ve enjoyed in a while.
This new PALEO LIME MOUSSE is so fluffy and subtly sweet. Don’t let the number of steps deter you on this one. It’s worth every bit of the effort and dishes you’re faced with while they set up in the refrigerator.
Couple things, yes you could also make this LEMON flavored by using fresh lemon juice. While I’ve not tried it, no doubt it would be yummy! If you can find Key Limes, this would also be amazing. If you’re not comfortable with the fact that the egg whites are NOT cooked, you can skip adding them and have an absolutely delicious treat regardless. The texture would obviously be different, but still doable.
You could also try adding a vanilla or lime flavored dairy free yogurt. Again, while I’ve not tried this so I can’t say for sure, I don’t see why the flavor of the yogurt would make a difference. The organic vanilla infused sugar is obviously not Paleo, so you do you, but if you tolerate a little sprinkle of organic sugar every now and then, this is your moment.
Here are a few of our other fun Springy desserts for you to try!
paleo lime mousseCourse: Holiday, Our Favorites!, Recipes, Sweet Treats
6 egg yolks
7 egg whites, room temperature
4 tsp lime zest
⅔ cup fresh lime juice
¼ cup water
2¼ tsp gelatin
1½ cups maple sugar, divided
¼ tsp salt
1½ cups plain, dairy free yogurt
lime curls, zest (opt)
organic vanilla infused sugar (opt)
- Begin by separating egg yolks and whites into separate containers, being careful to not get any yolk in the egg whites. I like to put the egg yolks right into a saucepan and the whites into the bowl to beat them in. Set both aside.
- Zest limes to get your 4 tsp, then juice them. It’s so much easier to zest a lime whole, so be sure to do this step. Place the zest in a small bowl and the juice into a measuring cup.
- Next, place the water into a small saucepan and sprinkle the gelatin on top so it can begin to soften and set aside.
- Place 1 cup of the maple sugar in the saucepan with the egg yolks along with the lime zest, lime juice and salt. Using a whisk, mix very well to break up the egg yoiks and combine all the ingredients. Then place over medium heat and cook, stirring constantly, until the custard has thickened. Usually 4–6 minutes. Remove from the heat and pour into the bowl of a stand mixer fitted with the whisk attachment.
- Beat lime custard on low speed initially then increase the speed to medium high until mixture is thicker and plale. Usually about 3-5 minutes. While that is mixing, warm up the gelatin over low heat until melted and clear. Once the curd mixture is thicker and pale, pour the liquid gelatin slowly into the curd in a thin stream while the mixer is running. Beat for another 5 minutes or so until the mixture is close to room temperature.
- While that mixture is doing its thing, beat egg whites in another mixing bowl on medium speed with a hand mixer until frothy. Increase speed and add the remaining ½ cup maple sugar, about 1 tablespoon at a time, beating well after each addition. Beat until you have stiff peaks and set aside.
- Fold the yogurt into the curd mixture with a whisk and fully combine them. Next, fold in the beaten egg whites a third at a time, mixing completely after each third until whites are fully combined. Use a rubber spatula to fold from the bottom up to insure you get everything completely combined.
- Spoon into 8 oz ramekins or glass dishes. You should get 8-10 depending on the size of your containers. Refrigerate for 3 hours or best overnight. Garnish with additional lime zest and/or sugar coated lime peel twists and a sprinkle of organic vanilla infused sugar if using.
- Can be made a couple days ahead of serving time. Enjoy within three days of making for optimal texture and flavor.