Key Lime Mousse Cake Source: Carol Michael/The Front Porch Crust Ingredients: 2 c graham cracker crumbs ¼ c sugar 1 stick butter, melted Directions: Mix crust ingredients and press into bottom of 10-inch springform pan and 1 inch up sides. Filling: 6 T fresh Key Lime juice 1 (1/4oz) pkg unflavored gelatin 2 ½ c heavy cream 10 1oz squares Baker's premium white chocolate, chopped 6oz white chocolate, shaved into curls 3 8oz pkgs cream cheese, softened 1 c sugar 1 1//2 T lime zest Directions: Mix gelatin and lime juice. Bring ½ cup of heavy cream to simmer in a saucepan. Remove from heat and add 10oz of white chocolate, stirring until melted. Stir in gelatin and lime juice and allow to cool. Using an electric mixer, blend together cream cheese, sugar and lime zest. Slowly beat cooled white chocolate mixture into cream cheese mixture. Using clean, dry beaters, beat remaining 2 cups of heavy cream until it peaks. Fold into white chocolate mixture, then pour into crust. Cover and freeze overnight. Remove from freezer and run a sharp knife around inside of springform pan to loosen. Cover with the white chocolate curls. Cut into wedges with a knife that has been dipped into hot water.
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