Best 3 Makrut Lime Mousse With Honeydew Water Recipes

Indulge in a delightful culinary journey with our featured dish, Makrut Lime Mousse with Honeydew Water. This exquisite dessert combines the aromatic zest of makrut lime with the refreshing sweetness of honeydew, creating a symphony of flavors that will tantalize your taste buds. Dive into our curated collection of recipes, where you'll find step-by-step instructions to recreate this delectable mousse, along with variations that cater to different dietary preferences and skill levels. Learn how to craft a vegan version using coconut milk, or elevate your mousse with a touch of green tea for a unique flavor twist. Discover the secrets to achieving the perfect texture and presentation, ensuring your mousse becomes a centerpiece at your next gathering. Our recipes also include a refreshing honeydew water recipe, the perfect accompaniment to cleanse your palate and enhance the overall dining experience. Embark on this culinary adventure and treat yourself to a dessert that is both visually stunning and bursting with flavor.

Let's cook with our recipes!

MAKRUT LIME LEMONADE

Makrut Lime Lemonade image

Provided by Molly O'Neill

Categories non-alcoholic drinks

Time 15m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 cup sugar
10 makrut lime leaves (available where Thai ingredients are sold)
1/2 cup fresh lemon juice
2 cups cold club soda or seltzer

Steps:

In a small saucepan, combine 2 cups water, sugar and lime leaves over medium heat. Bring to a boil, lower the heat and simmer for 10 minutes. Set aside to cool. Refrigerate until cold. Fill each of 4 glasses with 1/2 cup of the syrup, 2 tablespoons lemon juice and 1/2 cup club soda. Stir. Add ice and serve.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 0 grams, Carbohydrate 53 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 31 milligrams, Sugar 51 grams

SIMPLE LIME MOUSSE

Simple Lime Mousse image

Simple Lime Mousse is the perfect pairing of zesty lime and fluffy whipped cream. "It's light and refreshing, especially after a meal that's left your taste buds tingling," assures field editor Shirley Glaab of Hattiesburg, Mississippi.

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 cup heavy whipping cream
1/4 cup sugar
2 tablespoons lime juice
1 tablespoon grated lime zest
1 teaspoon vanilla extract
Lime slices and fresh mint, optional

Steps:

In a large bowl, beat cream until it begins to thicken. Add the sugar, lime juice, zest and vanilla; beat until stiff peaks form. Spoon into dessert dishes. Garnish with lime and mint if desired.

Nutrition Facts : Calories 259 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 23mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

CHILE LIME TUILES

Chile Lime Tuiles image

This recipe is an accompaniment for Makrut Lime Mousse With Honeydew Water.

Yield Makes about 24 cookies

Number Of Ingredients 8

Ingredients

1/2 cup sugar
5 tablespoons unsalted butter, cut into pieces
3 tablespoons light corn syrup
1/3 cup all-purpose flour
3/4 teaspoon ancho chile powder
2 teaspoons finely grated fresh lime zest
1 tablespoon fresh lime juice
4 (12-inch-long) wooden spoons or 12- by 1/2-inch wooden dowels; parchment paper

Steps:

Bring sugar, butter, and corn syrup to a boil in a 1-quart heavy saucepan over moderate heat, stirring, then boil 1 minute. Remove from heat and stir in remaining ingredients until smooth. Cool dough to room temperature.
Preheat oven to 350°F. Place wooden spoons parallel to each other 2 inches apart on a metal rack.
Roll a level teaspoon of dough into a ball, then into a log. Arrange 3 logs about 3 inches apart on a parchment-lined baking sheet, then pinch and stretch each to form an 8- to 9-inch-long strip (about 1/8 inch wide).
Bake in middle of oven until flat and golden, 7 to 9 minutes. While first sheet is baking, form remaining strips on more sheets of parchment. Slide parchment paper with baked cookies from sheet to a rack and cool cookies 30 seconds. Working quickly, slide a long thin metal spatula under each cookie and drape across spoon handles to form a wavy shape. (If cookies harden on paper before being draped, slide them back onto hot baking sheet for a moment to soften.) Bake and drape remaining cookies in same manner.

Tips:

For the best results, use fresh makrut lime leaves. If you can't find them, you can substitute regular lime leaves, but the flavor will be less intense.
To make sure the mousse is smooth, strain the makrut lime-infused milk before adding it to the egg yolks.
When whipping the cream, be careful not to overbeat it. Otherwise, it will become grainy.
If you don't have a piping bag, you can use a zip-top bag with the corner snipped off to pipe the mousse into the honeydew cups.
Serve the mousse immediately, or store it in the refrigerator for up to 2 hours.

Conclusion:

This makrut lime mousse with honeydew water is a light and refreshing dessert that is perfect for any occasion. The mousse is creamy and flavorful, with a hint of citrus from the makrut lime leaves. The honeydew water adds a touch of sweetness and freshness. This dessert is sure to impress your guests, and it is easy to make ahead of time.