Key lime mousse pie

1

Ingredients

  • For the crust:

  • 200g crushed digestive biscuits
  • 50g sugar
  • 115g buter, melted

  • For the filling:

  • 6 tbsp fresh key lime juice
  • 35g gelatine powder
  • 600ml double cream
  • 285g white chocolate, chopped
  • 680g cream cheese, softened
  • 200g sugar
  • 1 1/2 tbsp lime zest
  • 45g white chocolate, grated or shaved into curls, for garnish
  • Candied lime peel, for garnish, recipe follows

  • For the candied lime peels:

  • 4 limes, peels removed and sliced into strips
  • 400g sugar, plus more for rolling
  • 480ml water

Use imperial measurements

Method

How to make Key lime mousse pie

For the crust:
1) Mix together the cracker crumbs, sugar, and butter. Press the mixture into the bottom and 1-inch up the sides of a 10-inch springform pan. Set aside.

For the filling:
1) In a medium saucepan over medium heat, add the lime juice. Whisk in the gelatin and 120ml of the heavy cream and bring to a simmer. Remove the pan from the heat. Add 285g of white chocolate and stir until smooth. Allow to cool.

2) Using an electric mixer, blend together the cream cheese, sugar and lime zest in a medium bowl, until smooth. Slowly beat in the cooled white chocolate mixture into cream cheese mixture.

3) Using clean, dry beaters, beat the remaining 480ml heavy cream in a small bowl, until it forms soft peaks. Fold it into the white chocolate mixture and pour into the pie crust. Cover and freeze overnight.

4) Remove from freezer and run a sharp knife around inside of springform pan to help loosen the pie. Release springform ring from the bottom of the pan and transfer the pie to a serving plate. Grate or curl the white chocolate over the top and garnish with candied lime peel. Cut into wedges with a knife that has been dipped into hot water and serve.

For the candied lime peels:
1) Bring a medium-sized saucepan of water to a boil over medium heat. Add the peels in and blanch them for a few minutes. Set aside.

2) Put the peels in another medium saucepan and cover with equal parts of sugar and water. Simmer, covered, over low heat for 1 hour. Remove the peels and drain until almost dry. Roll into sugar and set aside.

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