Esponjado De Limon (Lime Mousse)
By Mariana Velasquez
Images
Serves
Makes 8 to 10 servings
Ingredients
2 teaspoons extra-virgin olive oil
5 medium limes, zested and juiced (1⁄4 cup zest, 1⁄2 cup juice)
5 large organic eggs, whites and yolks separated
1/3 cup sugar, divided
21⁄4 teaspoons plain gelatin or 1 envelope Knox gelatin
1⁄4 cup cold water
1⁄2 cup sweetened condensed milk
1⁄4 teaspoon kosher salt 3 tablespoons aged rum
5 medium limes, zested and juiced (1⁄4 cup zest, 1⁄2 cup juice)
5 large organic eggs, whites and yolks separated
1/3 cup sugar, divided
21⁄4 teaspoons plain gelatin or 1 envelope Knox gelatin
1⁄4 cup cold water
1⁄2 cup sweetened condensed milk
1⁄4 teaspoon kosher salt 3 tablespoons aged rum
Procedure
Grease a 10-cup metal or glass bowl with the olive oil and sprinkle the lime zest over the surface to coat evenly.
In a clean medium metal bowl, whisk the egg whites with a hand mixer to form stiff peaks. Slowly add the sugar with the motor running until the whites are nice and glossy. Set aside.
In a small bowl, dissolve the gelatin in the water and set aside to bloom.
In a separate bowl, whisk the yolks on high speed until the mixture is pale yellow and creamy, 5 to 7 minutes. Pour in the sweetened condensed milk, add the salt and whisk to incorporate.
Place the gelatin, which should now be firm and gummy, into the microwave for 30 seconds at a time to dissolve.
Pour the gelatin into the yolk mixture along with the rum and lime juice and stir to incorporate completely.
With a rubber spatula, fold in half of the egg whites until they are completely incorporated. Fold in the remaining whites and pour the mousse into the prepared bowl.
Refrigerate for at least 2 hours. To serve, scoop onto small plates.
The mousse will keep, refrigerated, covered with plastic wrap, for up to 3 days.
In a clean medium metal bowl, whisk the egg whites with a hand mixer to form stiff peaks. Slowly add the sugar with the motor running until the whites are nice and glossy. Set aside.
In a small bowl, dissolve the gelatin in the water and set aside to bloom.
In a separate bowl, whisk the yolks on high speed until the mixture is pale yellow and creamy, 5 to 7 minutes. Pour in the sweetened condensed milk, add the salt and whisk to incorporate.
Place the gelatin, which should now be firm and gummy, into the microwave for 30 seconds at a time to dissolve.
Pour the gelatin into the yolk mixture along with the rum and lime juice and stir to incorporate completely.
With a rubber spatula, fold in half of the egg whites until they are completely incorporated. Fold in the remaining whites and pour the mousse into the prepared bowl.
Refrigerate for at least 2 hours. To serve, scoop onto small plates.
The mousse will keep, refrigerated, covered with plastic wrap, for up to 3 days.
Esponjado De Limon (Lime Mousse)
By Mariana Velasquez
Serves
Makes 8 to 10 servings
Ingredients
2 teaspoons extra-virgin olive oil
5 medium limes, zested and juiced (1⁄4 cup zest, 1⁄2 cup juice)
5 large organic eggs, whites and yolks separated
1/3 cup sugar, divided
21⁄4 teaspoons plain gelatin or 1 envelope Knox gelatin
1⁄4 cup cold water
1⁄2 cup sweetened condensed milk
1⁄4 teaspoon kosher salt 3 tablespoons aged rum
5 medium limes, zested and juiced (1⁄4 cup zest, 1⁄2 cup juice)
5 large organic eggs, whites and yolks separated
1/3 cup sugar, divided
21⁄4 teaspoons plain gelatin or 1 envelope Knox gelatin
1⁄4 cup cold water
1⁄2 cup sweetened condensed milk
1⁄4 teaspoon kosher salt 3 tablespoons aged rum
Procedure
Grease a 10-cup metal or glass bowl with the olive oil and sprinkle the lime zest over the surface to coat evenly.
In a clean medium metal bowl, whisk the egg whites with a hand mixer to form stiff peaks. Slowly add the sugar with the motor running until the whites are nice and glossy. Set aside.
In a small bowl, dissolve the gelatin in the water and set aside to bloom.
In a separate bowl, whisk the yolks on high speed until the mixture is pale yellow and creamy, 5 to 7 minutes. Pour in the sweetened condensed milk, add the salt and whisk to incorporate.
Place the gelatin, which should now be firm and gummy, into the microwave for 30 seconds at a time to dissolve.
Pour the gelatin into the yolk mixture along with the rum and lime juice and stir to incorporate completely.
With a rubber spatula, fold in half of the egg whites until they are completely incorporated. Fold in the remaining whites and pour the mousse into the prepared bowl.
Refrigerate for at least 2 hours. To serve, scoop onto small plates.
The mousse will keep, refrigerated, covered with plastic wrap, for up to 3 days.
In a clean medium metal bowl, whisk the egg whites with a hand mixer to form stiff peaks. Slowly add the sugar with the motor running until the whites are nice and glossy. Set aside.
In a small bowl, dissolve the gelatin in the water and set aside to bloom.
In a separate bowl, whisk the yolks on high speed until the mixture is pale yellow and creamy, 5 to 7 minutes. Pour in the sweetened condensed milk, add the salt and whisk to incorporate.
Place the gelatin, which should now be firm and gummy, into the microwave for 30 seconds at a time to dissolve.
Pour the gelatin into the yolk mixture along with the rum and lime juice and stir to incorporate completely.
With a rubber spatula, fold in half of the egg whites until they are completely incorporated. Fold in the remaining whites and pour the mousse into the prepared bowl.
Refrigerate for at least 2 hours. To serve, scoop onto small plates.
The mousse will keep, refrigerated, covered with plastic wrap, for up to 3 days.