Gingersnap crust complements the tart limes in Gingersnap Lime Mousse. You can also win these Epicurean cocktail plates!
Today was one of those days when nothing went right. I seemed to be a day late and a dollar short for everything. This morning was so hectic I only grabbed one cup of tea for breakfast. Even though I left my apartment on time, I ended up being late for lunch with our students and the waitstaff took away my food while I was eating so I only got a few bites of rice for lunch. I was looking forward to some comfort food and alone time when I got home but my daughter had borrowed my keys and wasn’t home when I got there so I was locked out. It was a very bad, no good day.
Fortunately I made these yesterday when things were going a lot more smoothly and my friends met me at a pizza place for dinner and drinks while I waited for my daughter to return with my keys. It was great to finally make it home to enjoy a gingersnap lime mousse!
I don’t think I would have thought of this combination on my own but a Danish friend of mine mentioned she often uses gingersnaps for her cheesecake crusts. I’m thinking the crust would be great with coffee or chocolate cheesecake. Limes are so plentiful here this is one of the least expensive desserts I’ve made in a while.
Going to a party and juggling food and a drink is always a pain. There are times when I’ve felt like doing a face plant in my food. Cocktail plates with slots for your wine glasses are pure genius because they leave a hand free to eat. I bought a plastic one a long time ago and I take it with me to parties to make eating and drinking a little more dignified.
Epicurean has beautiful slate-colored cocktail plates in two shapes: rectangle and oval. They are spacious enough to hold an individual mousse or some appetizers along with your fork and wine glass. Their light weight makes them easy to hold for long periods of time so you can socialize all night. You can win two of these plates by entering our giveaway below!
Ingredients
- 12-18 soft ginger cookies (I made my own usinga half batch of this recipe and substituting butter for margarine)
- 1 envelope unflavored gelatin (2 teaspoons)
- ½ cup sugar
- 2 tablespoon all purpose flour
- 4 egg yolks (keep the egg whites for something else)
- 1 cup milk
- 1 tablespoon lime zest
- 1 tablespoon lemon curd
- ¼ cup lime juice
- 1 cup heavy whipping cream
- Whipped cream
- raspberries
Instructions
- Bake ginger cookies according to the directions and let cool. (or use store bought soft ginger cookies)
- Line 6 ramekins with plastic wrap so that the plastic wrap hangs over the sides by several inches on each side.
- Crumble 2-3 cookies into the lined ramekin and press into the bottom to make a crust. Set aside.
- Mix gelatin, sugar and flour together in a saucepan.
- Whisk in milk and egg yolks. Cook over medium heat until very thick. Let cool to room temperature. Add lime zest, lemon curd, and lime juice. Refrigerate 1 hour.
- Whip cream until stiff peaks form. Fold whipping cream into lime custard. and then distribute among the ramekins.
- Refrigerate overnight or freeze for several hours. To remove mousse from ramekin, pull up on plastic wrap (I pulled the corners into the middle and pulled upward). Peel plastic wrap off and place on serving plates.
- Garnish with whipped cream and raspberries if desired.
Notes
You can also make these into parfaits by alternating layers of cookies and mousse in stemless wine glasses.
