- Combine One Step Mousse with water and mix until it fluffy.
- Mix Cremfil Key Lime with prepared O/S mousse. Pour into rectangular silicone molds and freeze.
- Prepare crumble crust by adding all ingredients into mixer with paddle attachment and mixing until crumbly.
- Place about 15g into same sized molds as key lime as bake until light brown.
- Freeze crust and unmold.
- Place frozen mousse on top of crust and dip in melted Decocrem White.
- Finish with Deli Meringue (torch as desired) and garnish with lime zest.
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