Recipe courtesy of Paula Deen
Save Recipe Print
Margarita Mousse
Total:
1 hr
Prep:
10 min
Inactive:
45 min
Cook:
5 min
Yield:
3 to 5 servings
Level:
Intermediate
Total:
1 hr
Prep:
10 min
Inactive:
45 min
Cook:
5 min
Yield:
3 to 5 servings
Level:
Intermediate

Ingredients

Meringue:

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.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories