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Lime Mousse With Tea Sauce

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I just found this recipe, sounds like a lovely summer-time refreshener (though I'm not sure about the tea sauce, but the Anglos might find it irresistible :)

I just found this recipe, sounds like a lovely summer-time refreshener (though I'm not sure about the tea sauce, but the Anglos might find it irresistible :)

Ingredients

Serves: 0

Metric Cups
  • 2 limes
  • 3 medium eggs
  • 150 grams sugar
  • 1 tablespoon vanilla sugar
  • 1 tablespoon gelatine
  • 500 millilitres double cream
  • 200 millilitres milk
  • sugar
  • cornflour
  • 2 limes
  • 3 medium eggs
  • 5⅓ ounces sugar
  • 1 tablespoon vanilla sugar
  • 1 tablespoon gelatine
  • 18 fluid ounce heavy cream
  • 7 fluid ounce milk
  • sugar
  • cornstarch

Method

Lime Mousse With Tea Sauce is a community recipe submitted by mara2 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Stir the eggs and sugar with vanilla sugar over simmering water until you get a thick mousse.
  • Get off the stove and add gelatine soaked in cold water, and the zest and juice of the limes. Cool it down.
  • Whisk the double cream, and add it to the mousse. Stir gently and put in the fridge for at least 6 hours.
  • To make the tea sauce boil the milk with two tea bags, leave the bags in the milk for a few minutes then remove. Add some sugar to taste.
  • Put back on the stove and thicken it with some corn starch added to cold milk.
  • Serve on a plate forming balls of the mousse or put the mousse in individual glasses before putting in the fridge.
  • Stir the eggs and sugar with vanilla sugar over simmering water until you get a thick mousse.
  • Get off the stove and add gelatine soaked in cold water, and the zest and juice of the limes. Cool it down.
  • Whisk the heavy cream, and add it to the mousse. Stir gently and put in the fridge for at least 6 hours.
  • To make the tea sauce boil the milk with two tea bags, leave the bags in the milk for a few minutes then remove. Add some sugar to taste.
  • Put back on the stove and thicken it with some corn starch added to cold milk.
  • Serve on a plate forming balls of the mousse or put the mousse in individual glasses before putting in the fridge.
  • Tell us what you think