Recipe courtesy of Rene Nyfeler

Chef Rene's Key Lime Stack

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  • Level: Intermediate
  • Total: 3 hr 35 min
  • Prep: 25 min
  • Inactive: 3 hr
  • Cook: 10 min
  • Yield: 4 servings
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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

Raspberry Coulis:

2 pints raspberries

4 tablespoons powdered sugar


  1. Whip cream and sugar until stiff peaks form. Fold in softened gelatin, coconut milk, lime juice, and grenadine. Cool in refrigerator for 3 hours.
  2. 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.
  3. 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:

  1. Mix ingredients in blender and then press through fine sieve. Let cool in refrigerator.

Cook’s Note

* Rice leaves are usually 6 to 8-inch squares and can be found at specialty Asian markets.