Ingredients
Method
- Step 1: Preheat your oven to 180°C (350°F). In a mixing bowl, whisk the eggs and sugar together until pale and fluffy. Gently fold in the flour and melted butter until everything is nicely combined. Pour this mixture into a lined baking tray and bake for 10-12 minutes, or until it turns a lovely golden brown. Let it cool while you prepare the mousse.
- Step 2: Soak the gelatin sheets in cold water until they soften. In a saucepan over low heat, combine lime juice, lime zest, and sugar. Stir until the sugar dissolves, then remove from heat. Squeeze the excess water from the gelatin and add it to the warm lime mixture. Stir until fully dissolved. In a separate bowl, whip the heavy cream to soft peaks. Gently fold the lime mixture into the whipped cream until it's beautifully combined. Pour the mousse over the cooled biscuit base and chill in the refrigerator for at least 4 hours, or until set.
- Step 3: Soak the gelatin sheets in cold water until softened. In a saucepan, combine water and sugar, heating until dissolved. Remove from heat and add lime juice along with the soaked gelatin. Stir until completely dissolved.
- Step 4: Once the mousse is set, carefully pour the lime glaze over the top, ensuring it covers evenly. Refrigerate until the glaze is set, which should take about 1-2 hours.
- Step 5: Carefully remove the entremet from the mold, slice it up, and serve chilled. Enjoy every zesty bite!
Notes
This delightful dessert can be stored in the refrigerator for up to 3 days. Just make sure to keep it covered to maintain its freshness.