Food Network: Margarita Mousse

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Margarita Mousse
Recipe courtesy Paula Deen, 2007

Ingredients
1/4 cup sugar
1 envelope unflavored gelatin
1/4 teaspoon salt
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup limeade concentrate or tequila
1/4 cup fresh orange juice or Triple Sec
4 egg yolks
1 teaspoon grated lime zest
1 cup whipping cream

Meringue:
*3 egg whites
1/4 teaspoon cream or tartar
1/4 cup sugar

Custard:

Directions
In a medium saucepan, combine 1/4 cup of the sugar,
the gelatin, and the salt. Stir in the lemon juice, lime juice, limeade (or
tequila), and orange juice (or Triple Sec). Stir well. In a medium glass dish,
whip the egg yolks until they are light. Stir in the lime zest. Add to the
saucepan and cook over low heat, stirring constantly, until the gelatin is
dissolved, about 3 minutes. Remove from heat. Transfer to a plastic container and

allow it to come to room temperature. Cover and refrigerate, stirring occasionally
until the mixture has begun to gel, about 30 minutes.

Ingredients
For the Meringue:

Directions
With an electric mixer, beat egg whites with cream of
tartar until soft peaks form. Gradually beat in the sugar until stiff. Fold in
beaten whipped cream.

Remove custard from refrigerator and fold in the meringue. Place the mixture, when
finished folding, back into the refrigerator and let chill.

When serving rim your glass with sugar and pour chilled mousse into glass.

Ingredients
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs
Due to the slight risk of Salmonella or other food-borne illness. To reduce this
risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA
eggs with intact shells, and avoid contact between the yolks or whites and the
shell.