Key-Lime-Pie-Mousse

Name: Key-Lime-Pie-Mousse
Cook time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 125 g Butter Biscuit; 4 Limes; 150 g Whipped cream; 500 g Mascarpone; 500 g Low-fat curd; 75 g demerara sugar; 12 TABLESPOONS Almond liqueur; 3 l Freezer bag; 250 g Whipped cream for the tuffs and lime slices and peel

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 12

125 g Butter Biscuit
4 Limes
150 g Whipped cream
500 g Mascarpone
500 g Low-fat curd
75 g demerara sugar
12 TABLESPOONS Almond liqueur
3 l Freezer bag
250 g Whipped cream for the tuffs and lime slices and peel

Directions

1
Fill the biscuits into a freezer bag and crumble them finely with a dough roll. Wash 2 limes thoroughly and finely grate the peel. Halve all limes and squeeze out the juice.
2
Whip the cream until stiff. Mix mascarpone, quark, sugar, lime zest and juice. Fold in cream in 3 portions. Pour crumbled biscuits into 12 preserving jars (approx. 160 ml each). Sprinkle each with 1 tbsp. liqueur.
3
Spread cream over it and close glasses well.
4
Wash and quarter the pears, remove the core. Cut the pears into cubes. Divide into 4 toast slices. Cut cheese into strips. Cover toast with cheese. Place on a baking tray lined with baking paper.