Lime Mousse Cake

1. 1

   Crush the biscuits with a rolling pin or in a food processor.Mix the butter with the biscuit crumbs & spread over the base of a 7in spring released cake tin, pressing down well.

2. 2

   Pare strips of zest from one of the limes & cut into fine shreds.

3. 3

   Douse in boiling water, drain & pat dry on kitchen paper.Set aside.

4. 4

   Grate the remaining zest from the limes & squeeze the juice.

5. 5

   Lightly whip the cream & fold in the condensed milk & whisk in the grated lime zest & juice.

6. 6

   Pour the mixture on top of teh biscuit base.

7. 7

   Cover & chill for at least 4 hours or over night till set.

8. 8

   To serve, remove the mousse cake from the cake tin & scatter with the lime shreds around the edge.

No additional tips available.