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|No Bake Lime Mousse Torte|
"This torte is tart and tangy. I take it to plenty of potluck dinners and all and sundry raves and begs for the recipe. It is straightforward and may be made numerous days ahead. Decorate with dollops of whipped cream, raspberries, and sparkling mint leaves, if favored."
- 2 cups gingersnap cookie crumbs
- 2 tablespoons white sugar
- five tablespoons melted butter
- 1 (.25 ounce) envelope unflavored gelatin
- 2/3 cup lime juice
- 2 1/2 cups heavy cream, divided
- nine ounces white chocolate, chopped
- 3 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 2 tablespoons grated lime zest
|Prep : 45M||Cook : 12M||Ready in : 8H45M|
- Combine cookie crumbs and sugar in a huge bowl. Pour in melted butter, and blend thoroughly. Press into the lowest and one inch up the edges of a 10-inch springform pan.
- Sprinkle the gelatin over the lime juice in a small bowl, and set aside to melt. Bring half cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for 2 mins, then whisk until clean. Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature. Beat final 2 cups of cream to stiff peaks in a massive bowl, and set aside.
- Beat the cream cheese with the sugar with an electric mixer until nicely combined. Slowly mixture white chocolate aggregate into cream cheese, then blend in lime zest. Fold the whipped cream into the cream cheese aggregate, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate in a single day.
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