Ingredients
-
-
1/2
-
3
-
1 1/4
-
3
-
2/3
-
1/4
-
-
1
-
1/2
-
4
-
1/2
-
2
-
1/2
-
1/2
Directions
Lime Mousse Brownie Dessert, This delicious dessert is a real study in contrasts The base is dense and rich, while the mousse is light and airy I brought this to our family’s 2003 Thanksgiving dinner, where it was a big hit I’ll be making it many times, and I’ll make the mousse on its own, too , This is out of this world! WOW!! What a genious recipe used 3/4 cup of sugar instead of 1 1/4 for the base and 1/3 of a cup and 1/3 of a cup instead of the full cup of sugar in the lime mixture and egg white mixture My husband said to rate it a 20 🙂 A definate winner!, This is a terrific dessert!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
First, Make the Base. |
|
2
Done
|
Preheat Oven to 350f; Spray a 10-Inch Springform Pan With Nonstick Cooking Spray (like Pam) and Set Aside. |
|
3
Done
|
in a Saucepan Over Low Heat, Melt Chocolate and Butter; Stir Frequently. |
|
4
Done
|
Remove from Heat and Stir in Sugar, Then Stir in Eggs, Flour and Baking Powder; Combine Well Until Smooth. |
|
5
Done
|
Spread in Prepared Springform Pan and Bake in Preheated Oven For 20 to 25 Minutes, or Until Just Set; Mine Was Perfect After 20 Minutes. |
|
6
Done
|
Set Pan Aside For Base to Cool. |
|
7
Done
|
Next, Make Mousse. |
|
8
Done
|
in a Small Saucepan, Stir Together Gelatin, 1/2 Cup Sugar, 4 Egg Yolks (you'll Need the Whites Too, See Below) and the Freshly Squeezed Juice. |
|
9
Done
|
Cook Over Medium Heat, Constantly Whisking, Until Slightly Thickened, About 4 or 5 Minutes. |
|
10
Done
|
This Mixture Thickens More on Cooling, So Remove from Heat Just as It Starts to Thicken. |
|
11
Done
|
Stir in Zest. |
|
12
Done
|
Pour Mixture Into a Bowl (the Pan Retains Too Much Heat) and Place Bowl in Refrigerator Just Until Mixture Starts to Set; This Takes About 15 Minutes or So. |
|
13
Done
|
Meanwhile, Beat Reserved Egg Whites and Second Amount of Sugar (1/2 Cup) Until Mixture Has Stiff Peaks. |
|
14
Done
|
in Another Mixing Bowl, Beat Whipping Cream Until Stiff. |
|
15
Done
|
Fold Whipped Cream Gently Into Gelatin Mixture (or Fold Gelatin Mixture Into Whipped Cream, I Don't Think It Makes a Difference), Then Fold This Mixture Into the Stiffly Beaten Egg Whites; Be Gentle but Be Thorough. |
