This recipe is taken from the 2008 Milk Calendar. A popular cocktail is turned into a fabulous dessert. It is refreshing and light and the perfect end to a spicy meal.
- Prep: 15 min
- Cooking: 2 min
- Refrigeration: 30 min
- 2 tsp (10 mL) unflavoured gelatin powder
- 1/4 cup (60 mL) freshly squeezed lime juice
- 1/2 cup (125 mL) sugar
- 3 tbsp (45 mL) dark rum or 2 tsp (10 mL) vanilla extract
- 1 1/2 cups (375 mL) 35 % cream
- 2 tsp (10 mL) grated lime zest
- 1 tbsp (15 mL) chopped fresh mint
- Fresh mint to garnish
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In a small saucepan, sprinkle gelatin over lime juice; let stand for 5 min. Add half of the sugar and the rum; heat over medium-low heat, stirring until gelatin and sugar are dissolved, about 2 min. Let cool.
In a chilled bowl, whip cream with remaining sugar just until stiff peaks form; fold in lime juice mixture, lime zest and chopped mint. Divide among serving glasses or bowls.
Cover loosely and refrigerate for about 30 min or until set (or for up to 1 day). Garnish with fresh mint.
When whipping cream, use a chilled, straight-sided bowl and chilled beaters to get the most volume. Be sure not to over beat it for the fluffiest texture.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||3 % / 33 mg|
|Vitamin A:||17 %|
|Vitamin B12:||4 %|