This key lime mousse recipe is a modified chocolate mousse recipe. Instead of using cocoa, key lime was substituted in. Serve with whipped cream if desired.
Mousse is a great dessert because it satisfies a sweet tooth without being too heavy after dinner. Last year, I made a couple different key lime pies.
Both pies were good, but I don’t always feel like making a pie crust. I thought about just whipping up some of the filling and pouring it into a pie plate.
Since it has been a while since my last blog post, I decided to try a new recipe. I created a key lime mousse recipe using the chocolate mousse recipe as a guide.
This time, I wasn’t sure if using juice in place of cocoa was going to thin out the mousse, so I added three tablespoons of ground lecithin granules to help thicken it.
I know that lecithin is often used as a substitute for egg yolks and yolks are used to help thick things like pudding so I gave it a try. The mousse came out light and airy with a great key lime flavor.
I don’t really think the lecithin granules are necessary in this key lime mousse recipe. Just whipping up the cream with a little dissolved gelatin is a better way to thicken.
I’ll likely omit the lecithin next time since it’s a specialty type ingredient. It’s best to keep recipes to simple every day ingredients if possible.
So, I’ve marked the lecithin as optional in this low carb key lime mousse recipe. Leaving it out will result in a smoother product.
Low Carb Key Lime Mousse Recipe
What’s your favorite flavor of mousse?
Key Lime Mousse
- Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
- Combine sweetener, ground lecithin granules (optional), and sweetener in large bowl; add whipping cream.
- Beat with electric mixer until mixture is stiff.
- Pour in gelatin mixture and key lime juice. Beat again until well blended.
- Refrigerate at least one hour. Store covered in refrigerator.
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Note on Nutritional Information
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