Guess what? We are still on vacation. Na na na na boo boo!! Just kidding!
Unfortunately, we have to say goodbye to our tropical paradise tomorrow. Sadly, we will be thrown right back into winter. Snow, ice, freezing temps, etc. . Blah!
The number of people you can serve with this will vary depending on the size of the dishes you put it in. I like to use tiny little glasses.
(My only problem with this? I hate opening cans of sweetened condensed milk. The goo gets all over my can opener and I hate it. But some things are worth the headache, I guess.)
A little secret? The next day we ate the leftovers with chocolate cookies that we used to scoop the mousse like a dip. Fantastic!!
It’s always refreshing to have a little break from reality. It was very much needed and welcomed. I always enjoy a getaway with Tim.
However, since our vacation is wrapping up, I’ll probably jump back on the holiday flavors band wagon for the rest of the year. Time to get in the Christmas baking/cooking mode!
Key Lime Mousse
1 pint heavy cream
1 14oz can sweetened condensed milk (I used fat free)
4 oz key lime juice (I use Nellie and Joe’s brand)
1 tsp vanilla extract
1/4 tsp salt
In a large mixing bowl, whip the cream until stiff peaks form. I use a hand mixer to make my life easier.
In a separate bowl beat together condensed milk, lime juice, vanilla and salt.
Fold the lime mixture into the whipped cream. Don’t stir too vigorously or your cream will deflate. Be slow and gentle.
Once combined, spoon into 8-12 small cups and chill for a couple of hours or overnight.
Serve with a side of berries or some lime zest. (optional) Chocolate cookies also pair fantastically with this!