Lime Matcha Mousse
- 8 large limes
- 2 teaspoons matcha powder, plus more for dusting
- 6 eggs at room temperature, separated
- 2/3 cup sugar
- 1 cup whipping cream
- Cut stems off limes so they can stand upright, being careful not to cut through the flesh. Then cut the tops off the limes, a quarter of the way down from the top. With a sharp knife, hollow out limes, scooping the flesh and juice into a bowl. Set the hollowed-out limes aside and press flesh and juice through a fine-mesh strainer; set juice aside.
- In a small saucepan, whisk together matcha and egg yolks until smooth. Add sugar and whisk until combined. Place pan over medium heat, add 1/2 cup of the strained lime juice and whisk occasionally until just simmering. Lower heat and stir with a wooden spoon until the mixture thickens and can coat the back of the spoon. Remove from heat, transfer to a large bowl, and let cool completely, stirring the mixture occasionally.
- In another large bowl, beat egg whites* until they hold stiff, glossy peaks; set aside. In a separate bowl, whip cream until stiff peaks form. Gently fold egg whites into cooled matcha mixture, then fold in the whipped cream. Chill the mousse for 2 hours, then pipe or spoon it into hollowed-out limes; dust with additional matcha if desired. You'll use about half the matcha mousse; store the rest in the refrigerator for up to 3 days.
- Recipe by Rebecca Miller Ffrench
Per serving: 114 kcal cal., 7 g fat (4 g sat. fat), 10 g carb., 0 g fiber, 3 g pro.. Percent Daily Values are based on a 2,000 calorie diet