Light, airy, and melt in your mouth… This blood orange and key lime mousse is just that. Sweet blood oranges mixed with tangy key limes, rum and mint makes for a totally decadent, citrucy and refreshing dessert. The kinda dessert you want for after a Valentines Day dinner. It satisfies that craving for something sweet but won’t weigh you down so you can still have some fun with your sweetheart after dinner, if you know what I mean (wink wink).
This recipe is adapted from Anna Olsons Lemon Lime Mousse. We are still in love with blood oranges and as soon as we saw the original recipe we knew we had to change it up with the sweet citrus fruit that are thankfully still in season right now. Then Debbie had the great idea to add rum and mint and make this a mojito blood orange and key lime mousse. She has the best ideas!
The rum isn’t overpowering at all. And you just get a hint of the mint. Its really lovely.
The most prominent flavor in this mousse is the key lime. There’s nothing quite like the flavor of key limes, in my opinion. They are like the Caribbean and the beach and sunshine all rolled up into one tiny ball. Just the scent of them when you cut them open brings me back to my childhood. My family lived in Haiti for a couple years when I was growing up and we had this beautiful key lime tree in our back yard. We had fresh key lime-aide and other key lime things often. I remember I used to just stick my face as close as I could into the prickly lime tree and inhale. Even the leaves of that tree were so fragrant. Living in Haiti is my most favorite childhood memory and every time I think of it, it makes me happy. Key limes = favorite childhood memory = happy Julie. This key lime mousse dessert makes me happy.
What are your plans for Valentines? Going out? Staying in?
Kevin and I are going to a Sweetheart dinner and dance/fundraiser with a couple friends. I think it should be fun 🙂
- FOR CITRUS BASE
- ⅓ cup fresh blood orange juice
- ¼ cup fresh key lime juice
- 2 tsp key lime zest (optional)
- ⅛ cup rum
- ½ tsp peppermint extract
- ⅔ cup whipping cream
- 6 large egg yolks
- 4 tbsp sugar
- 2 tbsp cornstarch
- 1½ tbsp powdered gelatin
- 3 tbsp water
- 1 cup sugar
- ¼ cup water
- 6 large egg whites
- Prepare a 9-inch square pan by lining bottom and sides with plastic wrap, having wrap hang over edges of the pan. Alternatively, you can use glasses or ramekins for this as well.
- For citrus base, bring the blood orange juice, lime juice, rum, mint extract and cream to a simmer in a saucepot. Then turn the heat off.
- In a bowl, whisk egg yolks with sugar and cornstarch. Slowly add some of the cream to the egg mixture, whisking constantly, and keep adding cream until it has been fully blended into the eggs. Don't add too much at once or it will cook the eggs. Return mixture to the stove and cook over medium heat, whisking constantly until thickened and glossy, only about 2 to 3 minutes. Remove from heat and strain.
- Soften gelatin in cold water for 2 minutes, then whisk into hot custard. Set aside to cool at room temperature (do not chill).
- For the meringue, bring sugar and water to a simmer. Simmer for 5 mins and then bring to a boil and cook on high heat until sugar registers 240 °F on a candy thermometer, about 3 minutes. Take off the heat and remove the mint.
- While sugar is boiling, whip egg whites until they hold a soft peak (the peaks bend when whisk is lifted). Slowly and carefully pour in hot sugar down the side of the bowl with the meringue, whipping constantly (pouring it down the side of the bowl will prevent splashes of hot sugar), and whip the whites on medium speed until they have cooled to barely warm.
- Fold a third of the meringue into the citrus base and then fold in the remaining two thirds until incorporated.
- Scrape mousse into prepared pan and spread evenly. Chill until firm, about 4 hours or less if using smaller containers.
- Top with segments of blood orange and a sprig of mint and serve.