Key Lime Mousse
- 100 g graham crackers (10 crackers)
- 25 g butter (cold and cut into small cubes) (±2 tbsp)
- 220 g cream cheese (softened) (±8 oz)
- 140 ml sweetened condensed milk (±⅔ cup)
- 150 g key lime Greek yogurt or plain (±½ cup)
- 4 key limes* (juiced) (±60 ml / ¼ cup)
- To Serve
- Zest of key lime
- Whipped cream
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Add graham crackers and cold butter to the SuperSonic Chopper Extra, fitted with the blade attachment, cover and pull cord until finely chopped. Remove mixture into a separate bowl and set aside.
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To make the mousse: In a clean SuperSonic Chopper Extra, fitted with paddle attachment, add softened cream cheese, condensed milk and yogurt, cover and pull cord until fully combined. Juice key limes using our Zest n Press
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Place the funnel attachment on the cover in the closed position. Pour key lime juice into the funnel and turn to the open position. Pull cord to incorporate into the mousse.
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To serve: Evenly divide graham cracker mixture and place it into 4 cups (approx. 20 g / ±¼ cup per serving), then evenly divide the key lime mousse and add it on top of the graham cracker layer (approx. 150 g / ±½ cup per serving), top with whipped cream and key lime zest using our Zest n Press.
TIP: You can prepare the mousse in advance and store up to 3 days in an airtight container in the fridge.
*If key limes are not available substitute with Persian limes, do not substitute with lemons.
