No Bake Lime Mousse Torte
This torte is tart and tangy. I take it to a lot of pot luck dinners and everyone raves and begs for the recipe. It is easy and can be made several days ahead.
This torte is tart and tangy. I take it to a lot of pot luck dinners and everyone raves and begs for the recipe. It is easy and can be made several days ahead.
- Carbohydrate 576.504174615008 g
- Cholesterol 1362.09863408373 mg
- Fat 511.15529415255 g
- Fiber 7.69360463246935 g
- Protein 97.9796047738648 g
- Saturated Fat 292.920482599386 g
- Serving Size 1 1 torte (1935g)
- Sodium 4887.75453166086 mg
- Sugar 568.810569982538 g
- Trans Fat 51.3633529226685 g
- Calories 7150 calories
Step-by-step
- Combine cookie crumbs and sugar in a large bowl.
- Pour in melted butter, and mix thoroughly.
- Press into the bottom, and 1-inch up the sides of a 10-in springform pan.
- Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften.
- Bring 1/2 cup of whipping cream to a simmer in a heavy pan.
- Remove from heat, and stir in the white chocolate until melted.
- Mix the gelatin into the chocolate until well combined; set aside to cool.
- Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
- Beat the cream cheese with the sugar with an electric mixer until well blended.
- Slowly blend chocolate mixture into cream cheese, then mix in lime zest.
- Fold the whipped cream into the cream cheese mixture, and pour into prepared crust.
- Cover, and refrigerate overnight.
Unflavored gelatin holds the entire structural integrity of this dessert together, and treating it with casual indifference guarantees a runny pool of dairy instead of a sliceable torte. Gelatin requires complete hydration and precise thermal control. Sprinkling the powder over cold lime juice initiates a process called blooming, where the protein granules absorb the liquid and swell. Skipping this vital rest or dumping dry powder directly into hot cream creates undissolved granules that leave a gritty texture and fail to set the mass. Dissolving the bloomed gelatin into warm white chocolate cream requires a gentle touch because excessive heat degrades protein structures, destroying gelling capacity entirely. Room temperature cream cheese prevents thermal shock when combining the chocolate base with the dairy, ensuring the mixture stays smooth rather than seizing into greasy lumps. Folding whipped cream beaten to stiff peaks provides lightness, but deflating those bubbles by stirring too vigorously turns the mousse dense and heavy. A springform pan forms the vessel, though a standard nine-inch cake pan lined with parchment paper serves as a workable substitute when a springform is unavailable, provided bakers leave sufficient overhang for lifting the chilled dessert out safely. Chilling the assembled torte for a full eight hours solidifies the fat crystals in both the butter crust and the heavy cream, transforming a loose batter into a firm wedge. Stored properly in an airtight container in the refrigerator, the finished dessert maintains optimal texture for up to three days before the moisture from the lime juice begins to soften the gingersnap crust.
