Margarita Mousse

Margarita Mousse.jpg



  • 1/3 cup lime juice
  • 2 teaspoons unflavoured gelatin
  • 1 cup mascarpone
  • 1/2 cup granulated sugar
  • 2 teaspoons grated lime rind
  • ¼ cup tequila
  • ¼ cup orange-flavoured liqueur, such as triple sec or Cointreau
  • 1 cup whipping cream


  • ½ cup whipping cream


Place lime juice in a small pot and sprinkle gelatin over. Stir together over low heat until dissolved. Set aside.

Beat together mascarpone, sugar and lime rind until combined. Whisk in tequila, triple sec and reserved lime juice mixture.

Whip cream until soft peaks form. Fold into mousse mixture. Spoon mousse into serving dishes, a mould or a tart shell as desired. Place in refrigerator or freezer to set. Chill for four hours or overnight. Whip remaining cream and garnish top of mousse before serving.