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Key Lime Mousse with Blackberry Compote

Serves: 8
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1/2 cup plus 1 tablespoon sugar
1/2 cup Key lime juice
3 large eggs
5 large egg yolks
3 tablespoons milk
1/2 cup (1 stick) unsalted butter, cubed and chilled
1 1/2 cups heavy cream
1 1/2 cups blackberries, plus more for serving
3/4 cup sugar
3 tablespoons crème de cassis
Juice of 1/2 lemon


To make the mousse: Prepare a double boiler by filling a medium saucepan with 2 inches of water. Bring the water to a simmer over medium-high heat.

In a heatproof medium bowl, combine the sugar, Key lime juice, eggs, egg yolks and milk. Place the bowl on top of the saucepan of simmering water, making sure the bottom of the bowl is not touching the water.

While whisking constantly, heat the mixture until it has thickened to the consistency of cake batter. Once thickened, remove the bowl from the saucepan and whisk in the butter, a few cubes at a time, until fully incorporated. Let the mixture sit for 5 minutes, then whisk again to release extra steam. Place a piece of plastic wrap directly on top of the curd, then refrigerate until cold.

In a stand mixer or using a whisk and a large bowl, beat the heavy cream to form soft peaks. In three separate batches, fold the whipped cream into the chilled curd. Refrigerate until ready to serve.

To make the compote: In a small saucepan, combine the blackberries, sugar, crème de cassis and lemon juice. Bring to a simmer over medium heat and cook until blackberries have broken down. Use a potato masher, as needed, to expedite the process.

Once the blackberries have thickened to a syrup-like consistency, transfer the compote to a storage container and refrigerate until cold.

Spread a thin layer of compote across the bottom of eight clear serving glasses. Top with a layer of the mousse. Continue to layer the compote and the mousse until the jars are filled. Garnish with additional blackberries and serve chilled.


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