Key Lime Mousse

Serves 6

Prep time: 30 minutes
Cook time: 5 minutes
Chill time: At least 2 hours

These make small (4 ounce) servings. The mousse is rich enough that a small serving feels just right after dinner.

They’re excellent for making ahead. Make almost everything 1–2 days before, with just a couple of finishing touches right before serving.

Toasted Graham Cracker Crumbs

1 tablespoon unsalted butter

2 full-size graham cracker sheets, coarsely crushed

1 ½ teaspoons granulated sugar

Pinch of salt

Mousse

1/2 cup cold heavy cream

4 ounces cream cheese, room temperature

½ of a 14-ounce can sweetened condensed milk

1 teaspoon finely grated lime ze

½ cup Key lime juice, or to taste (I like a bit more)

Topping

1/3 cup cold heavy cream

3 tablespoons sour cream

Additional lime zest

Reserved graham cracker crumbs

Make the crumbs:

Melt the butter in a skillet over medium heat.

Add the crushed graham crackers, sugar and salt.

Cook, stirring frequently, until toasted and fragrant, 3 to 5 minutes.

Transfer to a plate and cool completely.

Make the mousse:

Beat 1/2 cup cold heavy cream until soft peaks form. Transfer to another bowl.

Beat the room temperature cream cheese and sweetened condensed milk until smooth and creamy.

Add the lime zest and lime juice and beat until completely combined.

Gently fold in the whipped cream.

Spoon 1 tablespoon of graham cracker crumbs into each of six 4-ounce glasses, reserving some crumbs for garnish.

Pipe (or spoon) the mousse into the glasses. Cover and refrigerate for at least 2 hours and up to 3 days.

Finish and serve:

Beat the remaining 1/3 cup heavy cream with the sour cream until soft peaks form.

Spoon or pipe onto each mousse.

Garnish with reserved toasted graham cracker crumbs and lime zest.

Serve immediately