Margarita Mousse

Total Time:
1 hr
Prep:
10 min
Inactive:
45 min
Cook:
5 min

Yield:
3 to 5 servings
Level:
Intermediate

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
Directions
For the custard:

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.

For the meringue:

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.

Contains Raw Eggs: The Food Network Kitchen 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. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.


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    This recipe is featured in:

    Cinco de Mayo