How to make it

  • Beat the egg yolks in a bowl until light.
  • In a medium saucepan, stir together 1/4 cup of the sugar, gelatin and salt.
  • Stir in the beaten egg yolks, lemon juice, lime juice, limeade, orange juice and turn the heat onto medium.
  • Gently stir the mixture over the heat until the sugar, salt and gelatin have dissolved completely.
  • Remove from heat and transfer to a large mixing bowl.
  • Cool to room temperature, stir in the food coloring and lime zest and then place in the refrigerator to chill.
  • Stir the mixture occasionally until it begins to set, about 30 minutes.
  • Meanwhile, with an electric mixer, beat the egg whites and cream of tartar until foamy.
  • Gradually add the remaining 1/2 cup sugar to the whites, beating constantly, until stiff and glossy.
  • Remove the gelled mixture from the refrigerator and fold in the diced strawberries.
  • Next, add the meringue and whipped cream and thoroughly fold everything together.
  • Chill in the refrigerator for 1 hour.
  • Pour the red sanding sugar out into a shallow bowl or pie plate, at least 1/4-inch high.
  • Dampen a thick paper towel, folded in quarters, with water.
  • Press the rims of 6 (8-ounce) margarita glasses onto the wet paper towel and then lightly dip them into the sanding sugar.
  • Divide the mousse into the margarita glasses with a spoon. Garnish the tops of each mousse glass with freshly sliced strawberries and mint leaves.

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