Key Lime Mousse with Toasted Coconut

You may have to search specialty stores for key lime juice, which is not inexpensive, but if you like this tart and creamy dessert, it’s well worth it. Key Lime Mousse can be whipped up in a few minutes. Without the more commonly served crust of key lime pie, my friend Nancy Olin describes this as intensely flavored, like whipped cream.

Serves 6.

¼ cup unsweetened shredded coconut, for garnish
4 large egg yolks
6 tablespoons sugar
1 cup plus 2 tablespoons key lime juice
2 cups heavy cream
Zest of one lime, cut into thin strips, for garnish

1. Place a large nonstick skillet over medium heat and when it is hot, add the coconut. Cook, shaking the pan occasionally, until the coconut is golden about 10 minutes. Transfer to a small plate and set aside.

2. Place a large copper or stainless steel bowl in the freezer.

3. Place the egg yolks, sugar, and key lime juice in a double boiler. Bring the water to a boil over high heat and cook until the egg mixture begins to thicken about 5 minutes. Set aside to cool to room temperature.

4. Remove the bowl from the freezer and add the cream. With a whisk or an electric beater, beat the cream until it forms peaks. Gradually fold in the egg mixture. Transfer to chilled individual serving bowls or wine glasses and serve immediately, or cover and refrigerate up to 4 hours. Serve garnished with the line and toasted coconut.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)