Key Lime Mousse Cake
Ingredients
For the Crust:
- 2 cups graham crackers crumbs
- ½ cup butter, melted
- ¼ cup granulated sugar
For the Filling:
- 6 tbsp. fresh Key lime juice
- 1 (¼-ounce) envelope unflavored gelatin
- 2-½ cups cold heavy whipping cream, divided
- 10 (1-ounce) squares white chocolate, chopped
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1-½ tbsp. lime zest
For the Ganache:
- White chocolate curls
- Lime wedges
Instructions
To prepare the crust:
- In a medium bowl, stir together all ingredients.
- Press into bottom and up sides of a 10-inch springform pan; refrigerate.
To preare the filling:
- In a small bowl, stir together the lime juice and the gelatin; let stand for 5 minutes or until softened.
- In a small saucepan, over low heat, cook ½ cup cream and white chocolate, stirring frequently, until mixture is melted and smooth.
- Stir in the gelatin mixture until dissolved; allow to cool completely.
- In a large bowl, using an electric mixer, at medium speed, beat the cream cheese, sugar and lime zest until combined.
- Add white chocolate mixture; beat at low speed until combined.
- In another large bowl, using the electric mixer, on high speed, beat the remaining 2 cups cream until soft peaks form.
- Fold whipped cream into white chocolate mixture; pour into prepared crust.
- Cover and freeze for at least 8 hours.
To assemble and serve:
- Remove from the freezer and gently run a knife around edges of pan to release crust from sides of pan.
- Garnish with white chocolate curls and lime wedges, if desired.
- To serve, cut into wedges using a knife that has been dipped into hot water and dried between cuts.
Notes
If fresh Key limes are not available, bottled Nellie & Joe’s Famous Key West Lime Juice is the recommended substitute.