Who doesn’t love a holiday where the primary food groups are salsa and margaritas?
Nothing screams Cinco de Mayo more than lime. Or key lime. So I’m doing it up today with this mousse! As it turns out, key lime isn’t just about pie.
This past week has been all about prepping kids for the upcoming AP tests. If you have a teenager in an AP class, you know what I’m talking about. If you don’t, then you clearly don’t care. And that’s fine! I didn’t care either, once upon a time.
When I was in high school, I made a choice to put aside overachievement in favor of socializing. You see, I come from a family of academic, high-achieving people, and they are a pretty intellectual bunch. Growing up, I thought I was stupid because I didn’t fit into that construct. It took years for me to understand that I was smart in a different way.
It’s hard to outgrow your childhood, that’s for sure. We all get slotted into roles fairly early in life: the geek, the emotional one, the sweet one. Do we ever stop being those people, deep down? I doubt it.
These roles are often assigned accidentally, but that almost makes it worse. Two kids can’t be the smartest, after all. So one of them inevitably becomes the one who is good with people, or the one who plays a better game of basketball. And unless you’re a very determined or confident person, there you stay, in that role.
I don’t have any answers. As hard as I try not to fit my own kids into roles, I can’t stop certain natural processes. I can only control what I do with dessert. You see, key lime is accustomed to being put into pie. That is key lime’s designated function. And I’ve turned it into mousse!
In case you didn’t hear about my raw egg aversion in this cappuccino mousse post, I make it a point not to make my mousse with egg. Instead, I whip heavy cream into stiff peaks, fold in my flavors, and call it a day. You could use Cool Whip, but the heavy cream tastes a little better. Or a lot, depending on your taste discernment.
This Cinco de Mayo, change up the book a little bit. Don’t be afraid to try a dessert you’ve only known in another role. And don’t be averse to embracing an identity you didn’t grow up with. We can’t stay the people we were as children, for better or worse. So let’s embrace the people we’ve become!
- Place the white chocolate chips in a heatproof bowl. Set aside.
- In a small saucepan, heat the sugar, key lime zest, and key lime juice on low until the sugar dissolves, about two to three minutes. Remove from the heat.
- Pour the sugar mixture over the white chocolate chips. Wait 1 minute, and then stir until the white chocolate is melted and the mixture is smooth.
- In the bowl of a stand mixer, whip the heavy cream until stiff peaks form. Fold the white chocolate mixture into the whipped cream until all is smoothly incorporated.
- Spoon the mousse into margarita glasses or bowls. Chill until set, at least one hour. Garnish with lime wedges and serve.