When it is that hot, all reasoning or ability to not get aggravated, goes right out the window. Friday, I seriously felt, I might need anger management. My good friend Alexis Bennison coined a phrase, that I find myself quoting more than, "Work Smart, Not Hard", it is as follows; "There is Nothing Common about Common Sense". Now, I will let that marinate with you awhile.
The solution was, having one of my employees drive her precious small tray of bars, all the way to Swanzey, New Hampshire, just about 30 minutes away. Which by the way, was FREE, because you were SO RUDE. All in the hopes, that this woman does not spread her vile tongue all over the area. Hope your bridezilla shower was enjoyable. Don't worry about me, there is Neosporin for my wounds. Can't wait to actually meet you.
Lime Coconut Mousse
1 quart heavy whipping cream
6 oz egg yolks
1/2 cup key lime juice
10 oz granulated sugar
1/2 tsp lime extract
2 drops green food coloring
1/2 cup coconut milk
1/4 cup key lime juice
1 1/2 tablespoons powdered gelatin
Whipped cream (decoration)
toasted coconut (decoration)
Whip the cream until stiff peaks form, place in a bowl and refrigerate. In a separate metal wide mouthed bowl combine the egg yolks, sugar, lime juice, extract and food coloring, mix and set aside. In another metal wide mouthed bowl combine the coconut milk, lime juice and coconut extract and stir. Sprinkle the gelatin over the surface of the coconut liquid and allow the gelatin to bloom, what this means is as follows, courtesy of What's Cooking America: As the gelatin absorbs the liquid, each granule becomes enlarged; this is known as "blooming. Blooming gelatin is a step integral to ensuring the smooth texture of a finished product. It involves sprinkling the powdered gelatin into a liquid and letting it sit for 3 to 5 minutes. Then, when the mixture is heated, the gelatin will dissolve evenly.
You can bloom gelatin in just about any liquid. Avoid the fresh juices of tropical fruits such as papaya, kiwi, mango, and pineapple as they contain an enzyme that will eat the gelatin. Pasteurizing kills the enzymes in these fruits, so canned or frozen juices are fine. So now we understand the blooming process, and that will not frighten you from making a really nice mousse, lets move on. Get a sturdy heavy bottomed saucepan, equipped to handle our wide mouthed bowls, and fill 1/3 of the way with water. Place on the stove and bring the water to a boil. Meanwhile, get your standing mixer, or if you have a hand-held get a big bowl ready for that.(using a hand-held can be done, it just might be messy and aggravating, kinda life a 100 degree day). When the water is boiling, you are going to place the bowl with the yolks securely over the water, and using a potholder to grab the bowl, whip using a wire whisk until it is light colored and frothy. It is important at this stage to keep the mixture moving, because we don't want scrambled lime-flavored eggs. When the temperature achieves 120 degrees transfer to your mixer, and mix on high speed, we are achieving the light texture that mousse so often has. Now take your coconut milk mixture and place over the boiling water and melt the gelatin. This might have to helped along with a stir, because coconut milk is very dense. Once melted, add to the whipping egg yolk mixture until well combined. Remove your whipped cream from the cooler. Fold the egg yolk mixture into the whipped cream, don't panic it, it will be loose. Refrigerate until the mousse has set. Garnish with fresh whipped cream and toasted coconut.
Ah, summer, what power you have to make us suffer and like it. ~Russel Baker