Margarita Mousse Pie
With hints of lime, tequila and coconut, this dessert takes you to the tropics.
Servings: 8 to 10
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 270 |
| pro | 4 g |
| total fat | 17 g |
| sat. fat | 10 g |
| carb | 26 g |
| fibre | 1 g |
| chol | 124 mg |
| sodium | 77 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 4% |
| vit A | 28% |
| vit C | 25% |
| folate | 10% |
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3/4 cup (175 mL) vanilla-flavoured crumbs (such as 18 Nilla wafers, crushed)
1/4 cup (50 mL) desiccated unsweetened coconut
1/4 cup (50 mL) butter, melted
Filling:
1 pkg ( 7 g) unflavoured gelatin
2/3 cup (150 mL) lime juice
2 eggs
2 egg yolks
2/3 cup (150 mL) granulated sugar
1 tbsp (15 mL) finely grated lime rind
2 tbsp (25 mL) orange juice
2 tbsp (25 mL) tequila
1 cup (250 mL) whipping cream
2 small mangoes
Preparation:
Line side of 6-inch (1 L) springform pan with parchment paper, leaving 2 inches (5 cm) extending above rim; set aside.
In bowl, stir together vanilla crumbs, coconut and butter until moistened; press over bottom of prepared pan. Bake in centre of 350°F (180°C) oven until set, about 10 minutes. Let cool on rack.
Filling: Meanwhile, sprinkle gelatin over 1/3 cup (75 mL) lime juice; set aside.
In heatproof bowl over saucepan of simmering water, stir together eggs, egg yolks, sugar, lime rind, remaining lime juice, orange juice and tequila; cook, stirring often, until thickened and mixture falls in ribbons when spoon is lifted, about 12 minutes.
Stir in gelatin mixture until dissolved. Refrigerate until cold and as thickened as raw egg whites, about 40 minutes.
In bowl, whip cream; fold half into lime mixture. Fold in remaining cream. Scrape onto crust; spread evenly. Refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Peel, pit and slice mangoes; fan over top of cheesecake.
In bowl, stir together vanilla crumbs, coconut and butter until moistened; press over bottom of prepared pan. Bake in centre of 350°F (180°C) oven until set, about 10 minutes. Let cool on rack.
Filling: Meanwhile, sprinkle gelatin over 1/3 cup (75 mL) lime juice; set aside.
In heatproof bowl over saucepan of simmering water, stir together eggs, egg yolks, sugar, lime rind, remaining lime juice, orange juice and tequila; cook, stirring often, until thickened and mixture falls in ribbons when spoon is lifted, about 12 minutes.
Stir in gelatin mixture until dissolved. Refrigerate until cold and as thickened as raw egg whites, about 40 minutes.
In bowl, whip cream; fold half into lime mixture. Fold in remaining cream. Scrape onto crust; spread evenly. Refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Peel, pit and slice mangoes; fan over top of cheesecake.
Source
Holiday Celebrations: 2007
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