Fast Key-Lime-Pie-Mousse

Name: Fast Key-Lime-Pie-Mousse
Cook time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 60 g Butter biscuits; 6 TABLESPOONS Rum (alternatively apple juice); 2 Limes; 75 g + 75 g whipped cream; 250 g Mascarpone; 250 g Low-fat curd; 40 g + 1 teaspoon sugar; 1 large freezer bag

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 12

60 g Butter biscuits
6 TABLESPOONS Rum (alternatively apple juice)
2 Limes
75 g + 75 g whipped cream
250 g Mascarpone
250 g Low-fat curd
40 g + 1 teaspoon sugar
1 large freezer bag

Directions

1
Put the biscuits in the freezer bag, close it and crumble finely with a cake roll. Divide into twelve glasses. Sprinkle each with 1 tablespoon of rum.
2
Wash organic lime hot, dry and finely grate the skin. Cut all limes in half and squeeze. Whip 75 g cream until stiff. Mix mascarpone, quark, 40 g sugar, lime zest and juice and fold in the whipped cream.
3
Spread the cream into the glasses and refrigerate until serving.
4
Whip 75 g cream until stiff, pouring in 1 teaspoon of sugar. Pour into a piping bag with a star-shaped spout. Sprinkle cream tuffs onto the mousse before serving and decorate with lime slices or lime zest if desired.