Today being the first day of summer I thought this refreshing dessert would be great to share. It is from Rebecca Miller French who is a contributor for epicurious.com. It is a lot of work to hollow out the limes just so you can use them to serve the mousse in. Next time I will probably just serve is small dessert bowls with a lime peel for garnish.
8 large limes
2 tsp. Matcha powder, + more for dusting
6 eggs at room temperature, separated
2/3 c. sugar (Stuvia)
1 c. whipping cream
Cut stems off limes so they can stand upright being careful not to cut through the flesh. Then cut the tops off the limes a quarter of the way down from the top. With a sharp knife, hollow out limes, scooping the flesh and juice into a bowl. Set the hollowed-out limes aside and press flesh and juice through a fine-mesh strainer, set juice aside.
In a small saucepan, whisk together matcha and egg yolks until smooth. Add sugar and whisk until combined. Place pan over medium heat, add ½ cup of the strained lime juice and whisk occasionally until just simmering. Lower heat and stir with a wood spoon until the mixture thickens and can coat the back of the spoon. Remove from heat, transfer to a large bowl, and let cool completely, stirring mixture occasionally.
In another large bowl, beat egg whites until they hold stiff glossy peaks; set aside. In a separate bowl, whip cream until stiff peaks form. Gently fold egg whites into cooled matcha mixture, then fold in the whipped cream. Chill the mousse for 2 hours, then pipe or spoon it into hollowed-out limes; dust with additional matcha. You’ll use about half the matcha mousse, store the rest in the refrigerator for up to 3 days.