Lime mousse
Composition / ingredients
4
servings:
Step-by-step cooking
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Gelatin pour cold boiled water and leave for 40 minutes to swell
Then dissolve in a water bath.
Grind the yolk with sugar and add to the warmed cream
Put in a bowl and cook on low heat for 2 minutes until the mass thickens, cool
Remove the zest from the lime and squeeze out the juice.
Mix cottage cheese with juice and zest and beat with a mixer.
Continuing to beat, add gelatin and the resulting cream from the cream, beat again until fluffy.
Put the mousse in molds and refrigerate until it hardens for a couple of hours.
Lower the mousse molds into hot water for a few seconds so that the mousse comes out easily, and then tip them onto plates.
Garnish with thin strips of lime zest, and red berries.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Raspberry - 42 kcal/100g
- Fresh frozen sweet raspberries - 50 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Lime - 16 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Gelatin - 355 kcal/100g
- Egg yolks - 352 kcal/100g
- Zest - 97 kcal/100g
