St. Patrick’s Day False Lime Mousse Pie

So tomorrow is St. Patrick’s Day and I couldn’t stay behind. :P I’ve been away for a while, but I’m back. I chose the recipe only for the colour because those were the ingredients I had at home. I do want to try some recipes with Irish coffee, Guinness, etc, but maybe another time.

This is a basic recipe in Brazil, so I just made it up. We use the mixture of condensed milk and cream in many desserts. Somebody might ask me “Why FALSE?”. Well, it’s false because it isn’t a real mousse. The real mousse calls for egg whites and this recipe doesn’t have them, but the final consistency reminds the real mousse.

I used real lime juice for the mousse and unflavoured gelatine powder. But some people use lime flavoured gelatine, which would even make more sense to call it FALSE :) If you choose this option, don’t use the food colouring. It’s a very refreshing dessert and not too sweet.

ST. PATRICK’S DAY FALSE LIME MOUSSE PIE

Ingredients

300g digestive cookies or other of your choice
70g melted butter (add more if necessary)
juice of 4 limes
300ml extra thick cream
2 cans condensed milk
green food colouring
20g unflavoured gelatine powder
1/4 cup boiling water
1 package lime or lemon flavoured jelly

Directions

Preheat the oven to 180C.
Using a food processor or blender, crush very well the cookies. You can use a rolling pin to do it if you don't have these appliances.
Add the melted butter and mix with your hands. Press onto the bottom of a springform pan. Bake the pie crust for about 15 minutes. Let it cool.

For the filling, beat (or whisk) first the condensed milk with the lemon juice. Add the cream and the food colouring (just enough to get the colour desired) and beat again. Dissolve the unflavoured gelatine in the boiling water and mix in to the lemon mixture. Beat very well to make sure there are no lumps. Grease the sides of the pan with a little bit of oil to help releasing.

Pour the lemon cream onto the pie crust and put in the fridge until completely firm.

Prepare the lime jelly according to the instructions of the package, let it cool a little (before it starts to harden) and pour onto the lime mousse. Refrigerate until the jelly is firm.

Enjoy!