Ingredients for Lemon Lime Ring With Berries And Mango
- 1 1/4 cups granulated sugar
- 6 large eggs
- 1/2 cup fresh lemon juice
- 1/4 cup fresh lime juice
- Not found in recipe
- For garnish (peel twists)
- 2 cups heavy cream
- 1 pint strawberries
- 1 cup diced mango
- 1/2 cup raspberries
- 1/2 cup blackberries
- 1/2 cup blueberries
- For garnish (lemon peel twists)
- For garnish (lime peel twists)
- For garnish (fresh mint sprigs)
- 1/4 cup water
- 1/4 teaspoon salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemon Lime Ring With Berries And Mango? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lemon Lime Ring With Berries And Mango
- **Prepare the Ring Mold:** Line a 12-cup ring mold with plastic wrap, leaving a 3-inch overhang on all sides.
- **Make the Mousse Base:** In a large metal bowl, whisk together 1 cup granulated sugar, 1/2 cup lemon juice, 1/4 cup lime juice, 1/4 cup water, 1/4 teaspoon salt, and 6 large eggs until well combined.
- **Cook the Custard:** Place the bowl over a saucepan of simmering water (double boiler). Whisk constantly until a candy thermometer registers 180°F (approximately 7-8 minutes).
- **Cool and Whip:** Remove from heat and use an electric mixer to beat the mixture until cool and thick (about 8 minutes).
- **Whip the Cream:** In a separate large bowl, beat 2 cups heavy cream until stiff peaks form.
- **Combine Mousse and Cream:** Gently fold the whipped cream into the cooled egg mixture.
- **Fill the Mold:** Spoon the mousse mixture into the prepared ring mold. Smooth the top.
- **Freeze:** Cover and freeze overnight (or for at least 8 hours).
- **Prepare the Fruit:** In a large bowl, toss 1 pint strawberries, hulled and sliced, with 1/4 cup granulated sugar. Let stand for 20 minutes.
- **Add Remaining Fruit:** Add 1 cup diced mango, 1/2 cup raspberries, 1/2 cup blackberries, and 1/2 cup blueberries. Toss gently to coat.
- **Unmold the Mousse:** Carefully turn the frozen mousse out onto a serving platter. Peel off the plastic wrap.
- **Finish and Garnish:** Smooth the top and sides of the mousse using a metal icing spatula. Mound some of the fruit mixture in the center of the mousse. Garnish with lime and lemon peel twists and fresh mint sprigs.
- **Serve:** Serve immediately, passing the remaining fruit separately.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
181g
Fat
79g
Carbs
17g
