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Prep Time: Cook Time: Total Time:
Lime-White Chocolate Mousse Cake
Crust:
2 cups ground gingersnap cookies, about 38
2 tablespoons sugar
5 tablespoons unsalted butter, melted
Filling:
6 tablespoons key lime juice or fresh lime juice
1 envelope unflavored gelatin
2 1/2 cups chilled whipping cream
9 ounces good-quality white chocolate, chopped
3 packages room temperature cream cheese, 8 ozs. each
1 cup sugar
1 1/2 tablespoons grated lime peel
Combine ground cookies and sugar in processor. Add melted
butter. Process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.
Filling: Place lime juice in bowl. Sprinkle gelatin over to soften. In heavy medium saucepan, bring 1/2 cup cream to simmer. Remove from heat. Add white chocolate. Stir until melted and smooth. Stir in gelatin mixture.
Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture.
In another large bowl, use clean dry beaters to beat remaining 2 cups whipping cream into peaks. Fold into white chocolate mixture.
Pour filling into prepared crust. Cover. Refrigerate overnight.
To serve: Release pan sides from cake. Transfer cake to platter.
Yields 12 servings.
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Lime-White Chocolate Mousse Cake
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Category: Recipes
Prep Time: Cook Time: Total Time:
Lime-White Chocolate Mousse Cake
Crust:
2 cups ground gingersnap cookies, about 38
2 tablespoons sugar
5 tablespoons unsalted butter, melted
Filling:
6 tablespoons key lime juice or fresh lime juice
1 envelope unflavored gelatin
2 1/2 cups chilled whipping cream
9 ounces good-quality white chocolate, chopped
3 packages room temperature cream cheese, 8 ozs. each
1 cup sugar
1 1/2 tablespoons grated lime peel
Combine ground cookies and sugar in processor. Add melted
butter. Process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.
Filling: Place lime juice in bowl. Sprinkle gelatin over to soften. In heavy medium saucepan, bring 1/2 cup cream to simmer. Remove from heat. Add white chocolate. Stir until melted and smooth. Stir in gelatin mixture.
Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture.
In another large bowl, use clean dry beaters to beat remaining 2 cups whipping cream into peaks. Fold into white chocolate mixture.
Pour filling into prepared crust. Cover. Refrigerate overnight.
To serve: Release pan sides from cake. Transfer cake to platter.
Yields 12 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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