Wednesday, March 17, 2010
For over two weeks you've seen nothing but GREEN here. After today that will change, but I hope you've gained a few new ideas for including this fresh color in every meal of the day.
I thought it would be best to end on a sweet note. Irish cooking is certainly a unique cuisine, and I've learned a lot. But I'm ready to change colors.
The only ‘heavy’ part of this luscious mousse pie is the buttery shortbread crust. No eggs, no baking, and no fuss - all add up to a silky smooth dessert. This could almost fool you into thinking it’s a mint pie, so you may want to add just a hint of lime zest. This pretty dessert can be ready to serve in 2-3 hours from start to finish.
It’s St. Patrick’s Day, and we have maxed out on mint at my house. I can’t forgo a green dessert, so I’ve turned to lime instead. Lime and mousse seemed like a great pair, so I went hunting for a recipe that could be combined and piled into a crust. I changed the crust on a mousse recipe from half-bakedbaker to a baked buttery shortbread.
Unlike many key lime recipes, this one has no eggs. It does use sweetened condensed milk - which reacts with the lime juice and thickens into a tart and creamy custard. Unflavored gelatin takes it from there to make it firm enough to slice and hold it’s shape.
Making this pie in a springform pan makes serving easier. Lining the bottom with parchment paper allows you to place the chilled pie on a pretty serving plate after a short set-up time.
For this sweetly tart recipe with photo tutorial, go to:
Maybe next St. Patrick's Day I'll look for recipes that call for a PINCH of this, and a PINCH of that?