Lime White Chocolate Mousse

Ingredients

• 8 ounces high-quality white chocolate, broken into small pieces
• 1⅓ cups heavy cream
• 2 eggs, separated
• 1 teaspoon grated lime zest, plus a bit more for garnish
• 1 teaspoon fresh-squeezed lime juice
• fresh blackberries, for garnish

Instructions

1. Microwave chocolate in 15-second intervals until chocolate is almost melted. Stir to fully melt and set aside. In a small saucepan, heat ⅓ cup of heavy cream until just about boiling, stirring constantly. Remove from the heat, pour hot cream over chocolate and stir to blend well. Using the electric mixer, beat the chocolate mixture for several seconds. Let cool slightly.
2. In a separate bowl, whisk egg yolks until pale in color. Fold egg yolks, lime juice and zest into the chocolate mixture. Let cool in the fridge, or over an ice water bath.
3. In another bowl, whip remaining 1 cup of the heavy cream to nearly stiff peaks. Using a spatula, gently fold half the cream into the chocolate mixture. Then fold in the remaining heavy cream.
4. Use an electric mixer to whip the egg whites in a clean dry bowl until stiff peaks form. Stir some of the whites into the chocolate mixture, then fold in the rest.
5. Divide mousse among 6 dessert cups or glasses and cover each one with plastic wrap. Refrigerate at least 4 hours or overnight, until set. Garnish each serving with blackberries and grated lime zest.

BERRY CUSTARD CAKE

Ingredients

• 4 eggs, separated, at room temperature
• ½ cup + 2 tablespoons  sugar
• 1 tablespoon water
• 2 tsp vanilla extract
• 1 stick butter, melted
• 1.2 oz. freeze-dried blueberries, pulverized to a fine crumb in a food processor
• ¾ cup  flour
• 2 cups  milk, lukewarm
• 4 tablespoons powdered sugar
• 4 oz. blackberries

Directions

1. Heat oven to at 325°F. Lightly cover an 8x8 pan with baking spray.
2. Place egg whites in a stand mixer bowl fitted with a whisk attachment and beat on low until foamy, about 4 minutes. Add in 2 tablespoons sugar and increase speed to medium high and beat until stiff, about 4-5 minutes. Transfer mixture to another bowl; set aside. Clean out mixer bowl and whisk.
3. Place egg yolks, remaining sugar, water and vanilla into stand mixer bowl fitted with a whisk attachment until mixture is pale, fluffy and ribbons on itself when whisk attachment is gently lifted, about 5-7 minutes. With the mixer running, gradually add the melted butter down the side wall of the bowl , continue beating for another minute.  Sift pulverized dehydrated blueberry and flour into egg yolk mixture and gently fold until incorporated. Add lukewarm milk and beat until well incorporated. Gently fold in beaten egg whites mixture.
4. Pour batter into prepared 8 inch x 8 inch baking dish. Bake at 325°F oven for about 45-55 minutes or until the top is golden; center should slightly jiggle when side of pan is tapped. Cool in the pan for at least 3 hours. Serve sprinkled with powdered sugar and fresh blackberries.