Imperial Sugar
Dixie Crystals

Lime Mousse with Sweet Dark Cherries

Lime Mousse with Sweet Dark Cherries


Graham Cracker Layer

Lime Mousse



  1. In a saucepan combine butter and sugar on medium heat and stir until combined.
  2. Add crushed graham crackers and stir for 2-3 minutes on medium heat. Remove from heat and transfer to a bowl or plate and set aside.
  3. In a non-reactive saucepan, bring lime juice and 1/2 cup sugar to a boil.
  4. In a separate bowl whisk eggs until completely combined. Add 1/4 cup sugar and whisk rapidly until very well combined. Add about half of boiled lime mixture to eggs and whisk rapidly.
  5. Transfer egg mixture into saucepan that holds remaining boiled lime juice. Whisk vigorously on high heat until mixture boils. Boil for 1 minute and remove from heat.
  6. Place in a bowl large enough to hold whipping cream. Cover with plastic food wrap and set aside until completely cooled.
  7. Meanwhile sprinkle half of prepared graham cracker mixture onto bottom of 6-8 glasses.
  8. In a cold bowl whip whipping cream and 1 tablespoon sugar to soft peaks. Do not whip until stiff enough to decorate pies etc.
  9. Re-whisk lime mixture until smooth and creamy. Add all whipped cream and using a rubber spatula fold gently until all combined.
  10.  Divide half of mousse among glasses.
  11. Sprinkle remaining graham crumb mixture into glasses covering the mousse.  
  12. Cover with remaining lime mousse and place in refrigerator.
  13. Place cherries and all juices in a bowl and add sugar. If desired you may add a touch of almond liquor or almond extract. Place in refrigerator.
  14. When ready to serve spoon cherries (heated or cold) along with juice into glasses.
  15. Decorate with a few fresh cherries and sprinkle with powdered sugar.