Frozen Lime Mousse
|Granulated sugar substitute||1⁄2 Cup (8 tbs)|
|Unsalted butter||6 Tablespoon, melted|
|Fresh lime juice||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1⁄4 Ounce (1 Envelope)|
|Heavy cream||1 1⁄4 Cup (20 tbs)|
|Lime zest||1 Teaspoon|
1. Whisk eggs and sugar substitute in a heatproof bowl or the top of a double boiler until smooth. Whisk in butter and lime juice. Sprinkle with gelatin and let stand 1 minute.
2. Fill bottom of double boiler or a medium saucepan with 1 inch of water; bring to a low boil over medium-low heat. Set bowl or top of double boiler over simmering water and cook, whisking constantly, until just thickened,
2 to 3 minutes. Remove from heat and whisk to cool slightly. Transfer to a bowl, cover with plastic wrap directly on surface, and refrigerate for 30 minutes.
3. Beat cream with an electric mixer at medium-high speed until soft peaks form. Fold about one-third of whipped cream into lime mixture, then fold in remaining whipped cream and lime zest.cover with plastic wrap directly on surface, and freeze until solid. Transfer to refrigerator about 1 hour before serving.