LIME MOUSSE

The lime is the smallest, most versatile and ubiquitous of all the citrus fruits. The name lime is of Arabic origin, although limes originate from Southeast Asia. It is thought that Persian and Arab traders introduced limes to India and the middle East, from there the fruit was brought to France and Italy by returning crusaders in the 13th century. There is also some historical evidence to suggest that Christopher Columbus brought lime seeds to the West Indies, and in particular the island of Hispaniola, on his second voyage of 1493. Today, the worlds biggest producers of limes are Brazil and Mexico. Limes are an excellent source of vitamin C. They also contain potassium, folic acid, iron and calcium. The fruit pulp of limes is high in the soluble fiber pectin.

Serves 6
15 minutes + 1 hour chilling
377 kcal per serving


Ingredients

• 1 can condensed milk (397 g)
• 4,5 dl light whipping cream (I used 20% fat)
• 1 dl freshly squeezed lime juice
• Grated lime zest

Method

1. Whisk together the condensed milk, whipping cream and lime juice in a bowl, until firm and creamy.
2. Place the mixture in a serving bowl or spoon it into 6 glasses (about 2 dl in each), then sprinkle the grated lime zest on top.
3. Place in the refrigerator and chill for an hour.