My Motto

May the muffin rise to greet you, may your friends be always at your door, and until we meet again, warm a single-malt in the palm of your hand and make something homemade for someone you love.

Wednesday, February 15, 2012

Lime Mousse Cake (No-Bake)

"Have it jest as you've a mind to, but I've proved it time on time; if you want to change her nature, you have got to give her lime."
~Rudyard Kipling
This was our dessert of choice for Valentine's Day.  Traditionally, I would make chocolate mousse or red velvet cake, but we wanted something lighter this year.  Besides, the Mister and I have Florida on the brain since we head down there next month, and I've just plain been looking for an excuse to make this dessert.  The recipe is from Epicurious 2006, and was described as having originated at a restaurant called Addie's, of Rockville, Maryland.  It's a fantastic dessert for entertaining since it should be made a day (or two!) ahead, freeing up your time to focus on the main meal during party day.  
Since then I've made changes to lighten it up a bit and tailor it to our palates.  We all prefer our citrus on the tart side with the fruit flavor really shining through, and it took doubling the lime juice to achieve that in this recipe.  The texture is light and fluffy, providing a nice treat without weighing you down. A great way to end a special meal.  It was a hit at our dinner party last night. 
Lime Mousse Cake
Serves 12

2 cups ground gingersnap cookies (about 38 small cookies)
2 tablespoons sugar
5 tablespoons melted butter

3/4 cup fresh squeezed lime juice or key lime juice 
1 envelope unflavored gelatin (Knox)
2 cups chilled whipping cream
9 ounces good-quality white chocolate (such as Lindt), chopped or chips
2 packages cream cheese, room temperature
1 cup sugar
1 1/2 tablespoons grated lime peel
2 tablespoons confectioner's sugar

For the crust
Grind cookies in a food processor.  Add sugar and melted butter and process, pulsing, until clumps form.  Press into the bottom of a 9-inch springform pan.

For filling:
Place lime juice in a bowl.  Sprinkle gelatin over to soften.  Bring 1/2 cup cream to simmer in a heavy medium saucepan.  Remove from heat.  Add white chocolate and stir until melted and smooth.  Stir in gelatin mixture.  Cool slightly.  Using electric mixer, beat cream cheese, granulated sugar and lime peel in a large bowl to blend.  Slowly beat white chocolate mixture into cream cheese mixture.  Using clean, dry beaters, beat remaining 1 1/2 cups chilled heavy cream with 2 tablespoons of confectioner's sugar.  Fold into white chocolate mixture.  Pour filling into prepared crust.  Cover and refrigerate overnight.  (Can be prepared up to two days ahead.  Keep refrigerated.)  Release pan sides and transfer to a cake platter and serve.


Christine's Pantry said...

This looks so good.

Hovkonditorn said...

Yummy, so fresh and delicious!

Tina said...

I have been looking at some mousse cake recipes lately, but did not come across anything like this treasure. I think it is the addition of the white chocolate chips that makes this so unique! I am sure it tastes heavenly. Your picture is quite stunning.
Also it is a perfect reminder of Florida-how I do miss living there!

Margaret Murphy Tripp said...

@Chistine: Thank you!
@Hovkonditorn: Thanks a bunch, it was!
@Tina: Yes, my daughter calls this one "heavenly" and likes it better than key lime pie (which used to be her favorite.)

Mary said...

OMG! This sounds fantastic. I may "borrow" it :-). I love the combination of white chocolate with lime. This really is fantastic. Have a great day. Blessings...Mary

Margaret Murphy Tripp said...

@Mary: Thank you so much. Happy you like it! Feel free to borrow it anytime you like ;-). Have a great weekend! xo

Kathy said...

What a lovely combination of flavors and it looks so pretty, too! Nice!

Margaret Murphy Tripp said...

@Kathy: Aw, thanks! You're sweet. Have a great weekend! xo

~~louise~~ said...

So refreshing! Love the ease of deliciousness!

Thanks for sharing, Margaret...

kale @ tastes good to me! said...

I adore limes and this cake looks fantastic!

Margaret Murphy Tripp said...


Thank you ladies! It received rave reviews from everyone who tried it!
Have a great week and thanks for stopping by!

Cucina49 said...

This is my kind of dessert--lighter and not too sweet. When you've got great citrus, you don't need all the sugar.

Nancy said...

I am excited to try this recipe. I have been searching for a good keylime recipe. My husband tried keylime pie from Tripp Restaurant in NC and I cannot find one that matches.
Question: is the cream cheese package 2 3oz or 2 8oz size???
I want to make tonight.

Margaret Murphy Tripp said...

Hi There! I would be 2 EIGHT ounce packages of cream cheese. Hope you enjoy it as much as we do!