Lime Mousse Pie – a delicious recipe with gelatin, water, eggs, heavy whipping cream, angel food cake, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a spring form pan with parchment paper.
2
Place a very thin layer of the angel cake or any other left over white cake in the pan.
3
Sprinkle with the rum or liqueur.
4
Chill.
5
Dissolve the gelatin in the water.
6
Whip the egg yolks with half the sugar until lemon colored.
7
Stir in gelatine and lime juice whipping.
8
Chill while you prepare the cream.
9
Whip cream and then add half the sugar to make chantilly.
10
Stir into lime gelatin mixture.
11
Chill 1 hour.
12
Whip egg whites until they form soft peaks.
13
Slowly fold them into lime mixture.
14
Pour mixture into prepared pan.
15
Freeze.
16
Get pie out of freezer into the refrigerator 6 hours before serving.
932
kcal
Calories
58
g
Fat
86
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 7 leaves gelatin, unflavored unflavored, 1/2 cup water, 6 large eggs, 2 cups heavy whipping cream whipped to soft peaks, and more.
Yes, Lime Mousse Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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