Yummy--White Chocolate and Lime Mousse Cake With Strawberries

Yummy--White Chocolate And Lime Mousse Cake With Strawberries 

This one is yummy to the max and something that a few years ago I wouldn't have been brave enough to tackle. I'm really glad I did though it takes plenty of time. It's worth it, one of the people who had a slice claimed, "This the best thing I've ever had in my mouth."

It's from a September 1991 issue of Bon Appetit.


White Chocolate And Lime Mousse Cake With Strawberries 


Syrup
6 T. sugar
6 T. Grand Marnier or orange juice
3 T. fresh lime juice
3 T. water
2 (7 oz. pkgs.) Champagne biscuits (4-inch long ladyfinger like cookies)*see my notes

Mousse
3/4 tsp. unflavored gelatin
1/2 c. plus 2 T. fresh lime juice
1/2 c. whipping cream
9 oz. imported white chocolate, chopped
2 tsp. finely grated lime peel

2 c. chilled whipping cream
1/3 c. plus 2 T. sugar
1/4 c. sour cream

2 1-pt. baskets strawberries, hulled and sliced


For Syrup:  Stir first 4 ingredients in heavy small saucepan over medium heat until sugar dissolves. Trim 1 biscuit to 3-inch length. Brush both sides of biscuit twice with syrup. Place rounded end up and sugared (or rounded) side facing out against side of 9-inch spring form pan with 2 3/4 inch high sides. Repeat with as many biscuits as necessary to cover sides of pan completely and trimming to fit. Brush some whole biscuits completely with syrup and arrange on bottom covering completely and trimming to fit.

For Mousse:  Sprinkle gelatin over 2 T. lime juice in heavy small saucepan. Let stand 10 minutes to soften. Place over very low heat and stir to dissolve gelatin. Set aside.

Bring 1/2 c. cream to simmer in heavy medium saucepan.  Reduce heat to low. Add chocolate and stir until melted.  Mix in remaining 1/2 c. lime juice, gelatin mixture and lime peel.

Let stand until cool but not set, about 15 minutes.

Beat 2 c. cream, 1/3 c. sugar and sour cream in a large bowl to medium-stiff peaks.  Add chocolate mixture and fold together. 

Spoon half of mousse into prepared pan. Brush more biscuits with syrup and arrange atop mousse, covering completely. Spread remaining mousse over; smooth top.

Chill overnight. (Can be prepared 2 days ahead.)

Toss sliced berries with remaining 2 T. sugar. Cut cake into wedges. Serve with sliced berries.

12 Servings

*My Notes:  I couldn't find the Champagne biscuits, they may not be made anymore so I substituted ladyfingers. I used 2 1/2 packages and split each one to brush them with syrup. Be smarter than me, I did them in strips making it tougher to cut the cake.

I used 6 limes total for the lime juice and zest. They were about the size of large eggs to help you gauge things.