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Key Lime Mousse and Fresh Strawberries Parfait

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This recipe goes with: Macerated Strawberries

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• Key Lime Mousse:
• 2 TBSP water
• 1 tsp unflavored gelatin
• ½ cup unsalted butter
• ¾ cup sugar
• 3 TBSP grated key lime zest
• ½ cup fresh key lime juice
• pinch of salt
• 6 large egg yolks
• ¾ cup heavy whipping cream
• Macerated Strawberries:
• 2 cups sliced strawberries
• cup sugar
• 1 TBSP key lime juice

Pour water into a small bowl and sprinkle the gelatin over the water. Let stand for about 10 minutes, until softened. Place bowl in a large bowl of hot water, and stir until gelatin has dissolved and the liquid is clear.

Meanwhile, melt the butter in a large heavy saucepan over medium-low heat. Remove the pan from the heat and whisk in the sugar, zest, lime juice, and salt. Whisk in the yolks until smooth. Cook the mixture, stirring constantly, until it thickens and leaves a path on th back of a wooden spoon when a finger is drawn across it, don not allow this mixture to boil.

Remove the pan from the heat, stir in the gelatin mixture, and immediately pour through a strainer into a bowl. Let cool to room temperature, whisking occasionally.

Beat the cream with an electric mixer on high speed in a large bowl just until the cream forms stiff peaks. Add the cream to the lime mixture in 3 batches, gently folding it in with a whisk or rubber spatula.

Macerated Strawberries:Throw all the ingredients into a bowl. With a fork lightly mash strawberries to bruise them and release their juices. Let sit in fridge for 2 hours.

To make parfaits: Place in alternating layers, mousse then strawberries, mousse than strawberries and then mousse. Or really however you would like to layer them.

Makes about 3 servings in stemmed glasses.

Refrigerate, loosely covered, for at least 2 hours or up to 2 days, until set and thoroughly chilled.