| Lime Mousse Cake
Crust
2 cups ground gingersnap cookies (about 38 cookies)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
Filling
7 tablespoons fresh lime juice
1 envelope unflavored gelatin
2 1/2 cups chilled whipping cream
9 ounces good quality white chocolate
3 8-ounce packages cream cheese, room temperature
1 cup sugar
2 tablespoons grated lime peel
15 drops green food coloring if you want the light green color
Crust: Combine
ground cookies and sugar in processor. Add melted butter and
process, using on/off turns, until moist clumps form. Press mixture
onto bottom and up 1 inch of a spring form pan that has been greased
or sprayed with Pam.
Filling: Place lime juice in small bowl. Sprinkle gelatin over to
soften. Bring only 1/2 cup cream to simmer in heavy medium saucepan.
Remove from heat. Add white chocolate and stir until melted and
smooth. Stir in gelatin mixture. Cool slightly. Using electric
mixer, beat cream cheese, sugar, lime peel and food coloring in
large bowl to blend. Slowly beat white chocolate mixture into cream
cheese mixture. Using clean dry beaters, beat remaining 2 cups
whipping cream in another large bowl to peaks. Carefully fold into
white chocolate mixture. pour filling into prepared crust. Smooth
top, cover and refrigerate overnight. Can be prepared 2 days ahead.
Keep refrigerated. Serves approx 10. |
