Chef Rene's Key Lime Stack

Total Time:
3 hr 35 min
25 min
3 hr
10 min

4 servings

  • 2 cups heavy cream
  • 2 ounces sugar
  • 1 sheet gelatin, softened in cold water
  • 2 ounces coconut milk (recommended: Coco Lopez)
  • 1 fresh Key lime, juiced
  • 1 tablespoon grenadine
  • 4 sheets rice leaves*
  • Vegetable oil
  • Powdered sugar
  • Raspberry Coulis, recipe follows
  • Lime twists, for garnish
  • * Rice leaves are usually 6 to 8-inch squares and can be found at specialty Asian markets.
  • Whip cream and sugar until stiff peaks form. Fold in softened gelatin, coconut milk, lime juice, and grenadine. Cool in refrigerator for 3 hours.

  • Cut each rice leaf sheet into 3 pieces. In a large heavy-bottomed skillet, pour enough oil so that the rice leaves will float. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Deep-fry rice leaves until crisp (about 1 minute.) Drain on paper towels and dust with powdered sugar while still warm.

  • Start with 1 scoop of mousse in center of cold plate. Top with 1 fried rice leaf. Add another scoop of mousse and top with another rice leaf. Top with a third scoop of mousse and final rice leaf. Drizzle raspberry coulis over and around the stack. Garnish with a lime twist.

Raspberry Coulis:
  • Mix ingredients in blender and then press through fine sieve. Let cool in refrigerator.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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