Mousse de Tequila

Recipe by Maria Dolres Torees Yzabla from Mexico, The Beautiful Cookbook. The author explains that the 'mousse' was not introduced to Mexico until the 19th century. The classic dish was brought to Mexico by nineteen century French immigrants.

This dish like a "fluffy" margarita. Bueno!

Notes: This dish uses uncooked egg whites so you may not wish to server this to the very young, very elderly or anyone with a compromised immune system.

Additionally the recipe contains alcohol which is not 'cooked off' so keep that in mind when serving to guests that may not wish to ingest alcohol.



Serves: 8
I N G R E D I E N T S

3/4 package (2 teaspoons) unflavored gelatin (Such as Knox brand)
1 cup sugar
pinch of salt
4 eggs, separated
3 tablespoons fresh Key Lime juice
2 tablespoons water
1/2 cup white tequila (the better the tequila the better the flavor)
1/4 cup triple sec
finely grated peel of 1 lime


I N S T R U C T I O N S

In a glass or enamel saucepan mix the gelatin with the sugar and salt.

Beat the egg yolks in a large bowl until thick and creamy. Add the lime juice and water and continue beating. Pour the mixture over the gelatin and place the saucepan over medium heat for 5 minutes, stirring the mixture constantly until the gelatin dissolves.

Remove from the heat and stir in the tequila, tirple sec and grated rind. Let cool then refrigerate.

In a large bowl, beat the egg whites gradually incorporating the remaining sugar until they form stiff peaks.



When the egg yolk mixture begins to set, fold in the beaten egg whites. Place in individual champagne or martini glasses for an elegant presentation. Allow to chill for at least 2 hours. Garnish with extra grated lime peel.