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Ingredients
- 3/4 c. Fresh lime juice (preferably from Key limes)
- 1 env unflavoured gelatin
- 4 lrg Large eggs, separated, at room temperature
- 3/4 c. Sugar
- 1 c. Chilled whipping cream Whipped cream Toasted shredded coconut
Directions
- Place 2 Tbsp. lime juice in a small bowl; sprinkle gelatin over. Set aside to soften. Whisk yolks in heavy small saucepan to blend. Whisk in remaining lime juice, then 1/2 c. sugar. Cook over low heat till mix thickens slightly, stirring constantly. Remove from heat. Add in gelatin; stir to dissolve. Pour into large bowl. Cold.
- Beat 1 c. cream in medium bowl to soft peaks. Gradually add in remaining sugar and beat till stiff. Using clean dry beaters, beat whites in another bowl till soft peaks form. Fold whites into cream. Gently fold cream mix into lime mix. Divide among six 5 oz custard c.. Cover and chill till hard.
- Top each mousse with a dollop of whipped cream. Sprinkle with coconut.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 766g | |
| Calories 1729 | |
| Calories from Fat 970 | 56% |
| Total Fat 107.78g | 135% |
| Saturated Fat 60.94g | 244% |
| Trans Fat 0.0g | |
| Cholesterol 1160mg | 387% |
| Sodium 370mg | 15% |
| Potassium 658mg | 19% |
| Total Carbs 173.41g | 46% |
| Dietary Fiber 0.7g | 2% |
| Sugars 154.71g | 103% |
| Protein 30.44g | 49% |
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