Ingredients
Scale
- For the Honey Lime Mousse:
- 1 cup whole milk ricotta cheese
- 1 cup heavy whipping cream
- 1/3 cup honey
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 1 tsp vanilla bean paste
- 1/4 cup powdered sugar
- For the Crisp Cookie Base:
- 3/4 cup crushed vanilla cookies
- 2 tbsp melted butter
- 1 tbsp honey
- For the Honey Lime Mirror Glaze:
- 1/2 cup sweetened condensed milk
- 1/3 cup white chocolate, finely chopped
- 2 tbsp heavy cream
- 2 tbsp honey
- 1 tbsp fresh lime juice
- 1 tsp lime zest
- For Garnish (optional):
- Candied lime slices
- White chocolate curls
- Honey drizzle
- Edible pearl dust
- Fresh mint leaves
Instructions
- Blend ricotta cheese until completely smooth.
- Whip heavy cream to soft peaks. Fold ricotta, honey, lime juice, lime zest, vanilla bean paste, and powdered sugar into the whipped cream until light and airy.
- Combine crushed vanilla cookies, melted butter, and honey. Press into small rounds matching the size of your dome molds. Chill until firm.
- Pipe or spoon the mousse into dome-shaped silicone molds, filling each cavity completely. Place a chilled cookie base on top and gently press into the mousse. Freeze for at least 4–6 hours until firm.
- For the mirror glaze, gently warm sweetened condensed milk, white chocolate, heavy cream, honey, lime juice, and lime zest until smooth and glossy. Allow to cool until slightly thickened but still pourable.
- Carefully unmold the frozen domes and place them on a wire rack over a tray. Pour the glaze evenly over each dome, creating a smooth, reflective finish.
- Transfer to serving plates and refrigerate for 20–30 minutes to soften slightly before serving.
- Garnish with candied lime slices, white chocolate curls, a drizzle of honey, edible pearl dust, and fresh mint leaves.
- Serve chilled for a silky ricotta mousse bursting with bright honey-lime flavor beneath a glossy mirror coating.
Nutrition
- Calories: 340
- Sugar: 25g
- Fat: 22g
- Carbohydrates: 30g
- Protein: 7g