Lime Mousse In A Seafoam Shell
|Egg whites||8 Large (At Room Temperature)|
|Cream of tartar||1⁄2 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Lime mousse||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Grated lime peel||2 Teaspoon|
|Lime juice||2⁄3 Cup (10.67 tbs)|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Light sour cream||3⁄4 Cup (12 tbs)|
|Strawberries||2 Pint (For Garnish)|
To Make Seafoam Shell: Preheat the oven to 225°F.
Choose an ovenproof 10- to 12-cup (2 1/2- to 3-quart) bowl such as a round glass Pyrex dish.
(Don't worry about the little handles.) In a large mixing bowl with electric mixer at medium speed, beat egg whites with cream of tartar for 3 minutes.
Increase speed to high and add 1 tablespoon sugar; beat 3 minutes.
Add another tablespoon sugar and beat 2 more minutes.
Add remaining sugar very slowly, 1 tablespoon at a time, beating continuously at high speed until the mixture is very stiff and glossy, like marsh-mallow creme.
Transfer to ungreased bowl.
Using a rubber spatula, make a nest about 1 1/2 inches thick, pushing the meringue up the sides and onto the edge of the bowl, forming a 2-inch-wide border.
Place on a baking sheet and bake in center of oven for 1 hour.
Check to see if it is very lightly colored.
If it is still white, increase oven temperature to 250°F.
If it is turning golden, reduce oven temperature to 200°F.
Continue baking for 1 hour more.
It should be very pale, the color of an egg-shell, and soft and spongy.
Remove from oven and cool to room temperature.
The shell will fall and crack as it cools.
To Make Lime Mousse: In a medium-size heavy saucepan off the heat, whisk eggs, cornstarch, and sugar until well blended.
Whisk in lime peel and juice.
Cook over moderate heat, whisking constantly, making sure to get into the edges of the pan, until the custard comes to a boil and thickens, about 4 to 6 minutes.
Immediately remove from heat and pour into a bowl.
Stir in several drops food coloring to tint pale green, if desired.
Cool to room temperature.
(To hasten cooling, put bowl in a larger bowl of ice water and stir often.) In a large mixing bowl with electric mixer, beat heavy cream until stiff peaks form.
Add sour cream and beat until soft peaks form.
Add cooled custard and mix on low speed until incorporated.
Pour into the meringue shell.