Key Lime Mousse

1. 1

   In a mixing bowl, soak the gelatin in warm water until it softens and dissolves, stirring occasionally. Gradually stir the lime juice and zest into the gelatin and set mixture aside.

2. 2

   In a large bowl, beat eggs, sugar, and salt at high speed until thick and foamy, 7-10 minutes. Reduce speed to low and beat in key lime mixture.

3. 3

   Cover bowl and refrigerate until mixture begins to set but is still liquidy- approx 1 hour.

4. 4

   Whip 1 cup of whipping cream until it forms soft peaks and fold into key lime mixture.

5. 5

   Pour half the key lime mixture into a large bowl and sprinkle a layer of crushed graham cracker crumbs on top, reserving 3 tablespoons. Fill bowl with remaining key lime mixture and refrigerate for at least 2 hours or overnight.

6. 6

   Before serving, whip remaining cream with confectioners' sugar and vanilla extract until soft peaks form. Pipe or spoon cream on mousse and sprinkle remaining graham cracker crumbs on top.

7. 7

   Garnish with sliced limes.

No additional tips available.