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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 8 |
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This work with 3 large lemons instead of the limes. Ingredients:
125 g gingernut biscuits |
40 g butter, melted |
5 limes |
284 ml double cream |
397 g condensed milk |
Directions:
1. Crush the biscuits with a rolling pin or in a food processor.Mix the butter with the biscuit crumbs & spread over the base of a 7in spring released cake tin, pressing down well.
2. Pare strips of zest from one of the limes & cut into fine shreds. Douse in boiling water, drain & pat dry on kitchen paper.Set aside. Grate the remaining zest from the limes & squeeze the juice.
3. Lightly whip the cream & fold in the condensed milk & whisk in the grated lime zest & juice.
4. Pour the mixture on top of teh biscuit base. Cover & chill for at least 4 hours or over night till set.
5. To serve, remove the mousse cake from the cake tin & scatter with the lime shreds around the edge.
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