Lime mousse

Ingredients

• 395 g (1 tin)condensed milk
• 400 mldouble cream
• 5limes

Instructions

1. 1

   Zest and juice

   Finely grate the lime zest, then squeeze the limes. Set the zest and juice aside.

2. 2

   Whip the cream

   Pour the double cream into a blender and pulse briefly until it is semi-whipped.

3. 3

   Mix the mousse

   Add the condensed milk, lime juice and two-thirds of the lime zest. Pulse again until the mixture is thick and softly whipped.

4. 4

   Chill the mousse

   Pour the mixture into a serving bowl and refrigerate for at least 1 hour.

5. 5

   Finish and serve

   Scatter the remaining lime zest over the mousse just before serving.

What is lime mousse?

Mousse is a chilled, airy dessert; this simple version gets its lift from whipped cream rather than eggs. It pairs the sweetness of condensed milk with the sharp, fragrant juice and zest of fresh limes.

There is no specific origin given for this recipe. Its appeal is its short ingredient list and the way the lime cuts through the richness of the cream.

Nutrition and macros by portion

The nutrition label shows one serving as written: 657 calories, 10g protein, 57g carbs, 43g fat.

The condensed milk provides most of the carbohydrates and sugar, while the double cream is the main source of fat. There is a smaller amount of protein from both dairy ingredients; serve a modest bowl with fresh fruit for a more balanced dessert plate.

Why these three ingredients work

Cream: whipping it only partway before adding the other ingredients gives the mousse a light base without needing a separate folding step.

Condensed milk: its sweetness and thick texture help make the mixture smooth and rich. Lime: juice brings tang, while zest adds a more concentrated citrus aroma.

Getting the texture right

Part-whipped cream: pulse in short bursts and stop when it looks thicker but is not fully stiff. Blenders vary, so check the texture frequently.

After adding the lime and condensed milk, pulse just until the mixture is thick and softly whipped. Over-blending can make the cream too stiff or affect its texture.

Balancing the lime

Juice and zest: use both for a rounded citrus flavour, and keep the zest separate until the mixture is ready to blend. The recipe uses two-thirds of the zest in the mousse and saves the rest for the topping.

For easier zesting, grate the limes before cutting and juicing them. Take only the coloured outer layer of the peel, avoiding the bitter white pith.

Chilling and serving

Chilling: allow at least 1 hour in the fridge so the mousse can firm up. The short preparation time does not include this resting period.

Serving: use small bowls or glasses and finish each portion with a little reserved zest. The fresh citrus aroma makes a simple garnish feel considered.

What to serve alongside

Fruit: berries or sliced mango add freshness and contrast with the creamy texture. Keep the accompaniment simple so the lime remains the main flavour.

Biscuits: a crisp plain biscuit can add crunch beside the soft mousse. Serve it separately to keep it from softening in the fridge.

Recipe notes & tips

• Pulse the cream in short bursts and check it often, as blenders can whip at different speeds.
• Zest the limes before juicing them.
• Avoid grating the white pith, which can taste bitter.
• Reserve the final third of the zest for the topping.
• Chill for at least 1 hour before serving so the mousse can firm up.

Variations

• Add berries: serve with fresh raspberries or strawberries for a fruity contrast.
• Use lemon: swap the limes for lemons for a less tropical citrus flavour.
• Add biscuit crumbs: scatter crisp biscuit crumbs over each serving just before eating.
• Make individual portions: divide the mousse between glasses before chilling.
• Boost the zest: add a little extra finely grated lime zest for a more fragrant finish.

Common mistakes to avoid

• Over-whipping the cream: pulse briefly and stop when it is only semi-whipped.
• Blending too long: stop once the mixture is thick and softly whipped to avoid a heavy texture.
• Grating the pith: zest only the coloured peel to prevent bitterness.
• Skipping the chill: refrigerate for at least 1 hour so the mousse can set.
• Adding all the zest at once: save one-third for the fresh garnish.

How to store

Cover and keep the mousse refrigerated, ideally for up to 2 days. Serve cold; it does not need reheating.

Frequently asked questions