Lime Mousse with Raspberry Coulis

Lime Mousse with Raspberry Coulis

Lime Mousse with Raspberry Coulis

The sharp coulis cuts through the sweet set lime mousse to make a perfectly balanced dessert that looks great too. 


Lime mousse 1 vanilla pod, 800ml milk, 1 lime, 2 eggs, 6 egg yolks, 150g sugar 

Raspberry coulis 400g frozen raspberries, 100g icing sugar, 1 tbsp lime juice


Serves 8

1 Butter 8 soufflé moulds and chill them. 

2 Split the vanilla pod in half lengthways and scrape out the seeds. Bring the pod and seeds to boil in the milk. Let it simmer for 10 minutes, then take out the pod. 

3  Zest and juice the lime. 

4 In the meantime, cream together the eggs, egg yolks, sugar, lime zest and juice in a bowl, then stir the still warm milk into the mixture. Distribute between the soufflé moulds. 

5 Cook the mousse on shelf level 2, on Steam setting 3 at 100°C for 50 minutes, then chill it for 2-3 hours.

6 To make the coulis, let the raspberries defrost slightly, then mix with icing sugar and lime juice. Pass through a sieve.

To serve Loosen the mousse at the rim of the moulds with a small knife and turn them out onto individual plates. Coat nicely with the coulis and garnish with fresh raspberries and lemon pieces. 

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