Key Lime Mousse
Makes 4 servings
1/2 tablespoon grated Key lime zest
1/2 cup fresh Key lime juice
1/2 cup sugar
Pinch of salt
3 large eggs
3/4 stick unsalted butter, cut into bits
2/3 cup chilled heavy cream
Whisk together zest, juice, sugar, salt, and eggs in a small heavy saucepan.
Add butter and cook over medium-low heat, whisking frequently, until thick
enough to hold marks of whisk, about 5 minutes. Force through a fine-mesh
sieve into a bowl, then quick-chill in an ice bath, stirring occasionally,
about 5 minutes.
Beat cream until it holds stiff peaks, then fold into custard gently but
thoroughly. Spoon into glasses and chill at least 2 hours and up to 12.
Servings: 4