Servings: 12
Skill Level: Advanced
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Vermont Creamery Martini Mousse

Crust:

3 T. unsalted butter, melted

1 ½ c. graham cracker crumbs

½ c. blanched almond slivers, lightly toasted

1 t. granulated sugar

Key Lime Pie Filling:

1-14oz. can sweetened condensed milk

¾ c. real Key lime juice

2 limes, zested

8 oz. Vermont Creamery Mascarpone

¼ c. granulated sugar

Mousse:

6 oz. white chocolate, roughly chopped

¼ c. unsalted butter

2 large eggs, separated

3 T. granulated sugar

2/3 c. cold heavy cream

2 T. raspberry puree

Fresh raspberries, additional lime zest and mint for garnish

Chantilly Cream:

1 c. chilled heavy whipping cream

1 vanilla bean, split and scraped

2 T. fine granulated sugar

1 marshmallow, softened in microwave

 

 

Instructions

CRUST:

  1. Combine all ingredients in a food processor and quickly pulse to combine.
  2. Cover and set aside.

 

KEY LIME PIE FILLLING:  

  1. Combine all ingredients in the bowl of a mixer fitted with a whisk and thoroughly combine, cover and chill.

 

MOUSSE:

  1.  Melt chocolate in the top of a double boiler stirring with a rubber spatula working until smooth and completely melted.
  2. Remove from heat, add egg yolks and melted butter and whisk until fully incorporated.
  3. In a separate bowl, beat the egg whites and sugar until they form a meringue with stiff peaks.
  4. Using a third bowl large enough to accommodate all the ingredients, whip the chilled cream until it reaches stiff peaks also pour the meringue mixture into the cream and combine.
  5. Pour half the meringue/cream mixture into the chocolate and fold to combine, then pour the chocolate back to the rest of the egg whites and fold to combine.
  6. Add raspberry puree and fold to combine.
  7. Cover and chill.

 

CHANTILLY CREAM:          

  1.  In a mixing bowl, combine all ingredients and beat until stiff peaks are formed.

 

ASSEMBLE:

  1. In 12 martini glasses, place 1 teaspoon of the graham cracker crust mixture, using a pastry bag evenly fill each glass with pie filling just over half way.
  2. Pipe large rosettes of mousse mixture and finish with an additional rosette of the Chantilly cream.
  3. Garnish with fresh berries, additional lime zest and mint sprig.
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