Skip to content

The dessert, Light and fresh

Lime mousse

Lime mousse is an airy, tangy dessert served in small glasses for 6 people. It takes 30 minutes of active work and is made entirely the night before, resting overnight in the fridge. It's medium difficulty, costs €1.90 per person, and the key to success is folding in the whipped egg whites gently to keep that light texture.

I'm thinking a lime mousse for you, light as a cloud, nicely tangy, served in elegant little glasses.

Lime mousse
For
6 people
Work
30 min
Total time
6 h 30
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€1.90
Calories per person
280 kcalcalculated by Kiloach, your weight coach

Lime mousse plays on two textures, a rich lime curd and a light whipped cream that lightens it, all topped off with whipped egg whites for extra air. It melts on the tongue, tangy without being sharp, with that fresh green zest scenting every spoonful. It's the kind of dessert that cuts through a heavy meal.

Think of this mousse for a weeknight dinner party, a family meal in summer, or any time you want to end on a fresh note instead of chocolate. It works year round, after a braised dish in winter or after a backyard barbecue in summer, and since it's made the night before, it's one less thing to worry about on the day.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 5 steps, 5 h 35
  2. The same day Nothing to do
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

The night before, make the whole mousse, from the lime curd to filling the glasses, then let it set in the fridge overnight. On the day, there's nothing left to do before your guests arrive. Right before serving, just grate fresh zest over each glass, a thirty second touch that makes a real difference to the aroma.

The ingredients

6 people

Fruits and vegetables

  • Limes 4

Dairy

  • Eggs 4
  • Heavy cream 25 cl

Pantry

  • Sugaroften in the pantry 120 g
  • Saltoften in the pantry 1 pinch

Allergens Eggs, Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Zest two of the limes, then juice all four to get about 10 cl of juice. 10 min

    Roll the limes under your palm before juicing, they give up more juice that way.

  2. Whisk the egg yolks with half the sugar, add the lime juice and zest, then cook over a double boiler, whisking, until the cream thickens. 10 min

    Once the whisk leaves a visible trail, take it off the heat right away so the yolks don't scramble.

  3. Let this cream cool, then whip the well chilled heavy cream into soft peaks and fold it in gently. 15 min

    Set the bowl of cream in ice water first, it chills faster and whips better.

  4. Whip the egg whites with the salt and remaining sugar until stiff, then fold them into the mixture, lifting gently as you go.

    Fold in a third of the whites first to loosen the cream, then add the rest without deflating them.

  5. Pour into six small glasses and refrigerate overnight. 5 h

    A piping bag or a big spoon keeps the rims clean while filling.

When it's time to serveThe final touches, right in front of your guests.

  1. Just before serving, sprinkle each glass with a little fresh lime zest.

    Grate the zest at the very last minute, its aroma is strongest right then.

Our tips to get it right

  • Pick limes that feel firm and heavy for their size, they give more juice and a more fragrant zest than dry, light ones.
  • Cook the curd over gentle heat and never stop whisking, that's the only way to avoid lumps of cooked egg yolk.
  • Serve the mousse straight from the fridge, its airy texture holds better cold and the flavor stays brighter.

The variations

  • Swap the lime for lemon for a milder, less sharp version that's just as refreshing.
  • Stir a spoonful of white rum into the lime curd for a more grown-up version, great for a dinner with friends.
  • For kids, make the same mousse but skip the bitter zest on top and serve it in small cups instead of fancy glasses.

What to serve it with

  • A financier or crisp cookie on the side
  • Fresh mint tea
  • A few berries alongside

Storage

Keep the glasses in the fridge for up to 2 days, covered or wrapped so they don't pick up other smells. This mousse doesn't freeze well, the whipped egg whites and cream would lose their texture once thawed.

Questions about this recipe

Can I use light cream instead of heavy cream?

No, you need heavy cream with at least 30% fat for it to whip into soft peaks. Light cream won't whip enough to give this dessert its airy texture.

How do I plate this for a fancier dinner?

Serve it in clear glasses so the layers show, and add a bit of zest or a small mint leaf right before serving. A thin cookie resting on the rim adds a nice bit of crunch too.

Can I double this recipe for more guests?

Yes, this recipe scales up easily, just double or triple every ingredient proportionally. Plan for more glasses and extra fridge space to chill them all.

What if the lime curd is still runny after cooking?

It thickens more as it cools, so give it time before judging the texture. If it's truly runny, it probably needs more time over the double boiler, keep whisking and cooking a bit longer.

Can a lime mousse be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 5 steps, when it's time to serve, 1 step.

How long does it take to make a lime mousse?

Allow 6 h 30 in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "medium".

How many calories are in a lime mousse?

About 280 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a lime mousse cost?

About €1.90 per person, that's €11.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Veal tartare with herbs The starter

Light and fresh

Veal tartare with herbs

  • 35 min of work
  • Finished at the last minute
  • Medium, €4.60 per person

230 kcalcalculated by Kiloach

Desserts for entertaining

See all