Citriburst Finger Lime Mojito Mousse recipe, created just for this unusual ‘lime caviar’ Australian fruit, now here in America! If you’ve never heard of it, you’re in for a beautiful and delicious treat!
Finger Lime Mojito
While the first idea that came to mind, when I first encountered these ‘gherkins pickle looking fruit,’ was delicious cocktails, I thought twice.
Seems most folks would go for a cocktail, but I’m not most folks. So, I thought long and hard on what I wanted to eat, with this unusual citrus caviar.
Something that would showcase it’s unusual contribution to the culinary world.
What Is A Citriburst?
The first time I saw this unusual citrus, was just recently.
My son, a professional chef, brought me several of these finger limes and said he was going to experiment with them and thought I might like to as well.
Finger limes are a type of ‘microcitrus’ from Australia, from the coastal region of Queensland and New South Wales.
Their appearance is like that of short, stubby fingers, which is probably how they got their name.
They are called by several names; Citriburst, Finger Limes and Caviar Limes.
I have the caviar limes that are green but they also come in ruby and a pale champagne pink.
The Taste And Flavor Of Citriburst Finger Lime
At first bite, these tiny citrus beads, burst in your mouth, much like caviar does.
The flavor is definitely a citrus burst first, a bit more bitter, much like the zest of a lemon or lime, but then the aftertaste has definity herbal notes as well.
Creating a recipe around these tiny gems was going to be easy.
Any number of savory dishes came to mind, and I would use the finger limes much as I would kaffir limes or leaves.
However I didn’t want the appearance of the lime caviar to disappear.
The tiny lime green beads were going to sit on the top of whatever I created.
A cocktail glass, filled with a luscious lime mousse, with all the flavors of a minty mojito is the route I took.
A Lime Mojito With Rum Please!
Having spent a good number of my years, in my twenties, as a dancer, specifically Latin, I was introduced to my first Mojito all the way back then.
In a sturdy (not fancy), cocktail glass, a mound of mint is muddled along with cane sugar, using the granules of the sugar to press into the leaves of the mint, releasing their oil and essence.
Lots of lime juice, usually white rum and soda water is added over ice to fill the glass, leaving the mint in the glass when served.
Talk about a refreshing drink!
A Mint Lime Mousse
From the refreshing flavors of a Cuban Mojito, I created a luscious mint lime mousse from this fascinating Austrian Citrus, right here in my American kitchen.
Aren’t I the international!
Wanting a light and creamy texture to my mousse, I chose to use agar agar (extracted from a seaweed plant), to use as my thickener.
Seemed fitting, especially since the Citriburst comes from the coastal areas of Australia.
While I could have made a kind of ‘cheesecake mixture’ for the mousse and let it set in a prebaked crust, like a key lime pie mojito, I wanted something a bit more ‘showy’ and unique.
Finger Lime Mojito Mousse And Chocolate
In my mind, mint chocolate anything, is going to be a hit.
The dark chocolate homemade wafers I made to contrast the creamy white mousse would compliment in color, texture and flavor.
Certainly a store bought chocolate wafer, with no filling or melted chocolate topping, would work.
I was already in ‘create’ mode and didn’t want to stop to go and buy them, so I made them.
A quick batch made with; raw cacao, sugar, flour and butter, whirled in the food processor and baked, were done before I would have made it back from the store!
Crushing the chocolate wafers, provided a deep rich outline, layered in a cocktail glass, to emphasize the delicate, pure looking mousse.
How To Extract Lime Caviar From A Citriburst Finger Lime
Having tried both a vertical and a horizontal cut in the finger lime, I found a vertical cut exposed the caviar without disturbing them.
With a small sharp knife, make a slice from top to bottom of the lime and gently open it.
Clusters of lime caviar are tucked into elongated cavities of the fruit.
Easily, with the point of the knife, release the citriburst into a small cup so they are ready when you are.
These tiny jewels will dry out rather quickly, within an hour, so do slice when ready to use.
How To Prepare A Finger Lime Mojito Mousse
Step 1 – Make a simple syrup with the juice of a freshly squeezed lime, sugar and a little water.
Add to this mixture, half of a finger lime, cut open so the flavors will enhance the syrup. Toss in some freshly torn mint leaves, the agar agar, simmer and strain.
Step 2 – Quickly add to the strained mixture the rum and yogurt, or cream if you prefer cream. Cover and chill for 30-minutes.
This mixture will thicken quickly.
If you prefer only the flavor of the rum but not the alcohol, simply add the rum to the simple syrup while it simmers.
Step 3 – Crush several chocolate wafers, store bought or homemade, into a powder. In a small cocktail glass, layer the crushed chocolate and mousse until you have several layers of each. Top with a small mint leaf, a sliver of finger lime and a dollop of finger lime caviar and serve.
Citrus Desserts To Love
Whether it’s summer or winter, citrus desserts bring a burst of sunshine to our plate.
In the dead of winter, I am after anything that feels like sunshine, and so many of my citrus desserts are created then.
However, come summertime, it always feels like the most refreshing desserts to have on a hot summer day.
And so, allow me to share some of my all time favorite citrus desserts!
- Citrus and Coconut Gluten-free Cake – light and refreshing and filled with tropical flavors.
- Sage Lemon Tea Cakes – made with sage, lemon rinds, spelt and oat flour and lots of olive oil.
- Lemonade Strawberry Popsicles – the first flavors of springtime.
- Bee Honey Lemon Cake – mini cakes made to pair the all time medicinal favorite lemon and honey into a lightly sweet treat.
- Best Lemon Tart – individual tarts made with lots of fresh lemon and a splash of Limoncello.
Equipment Needed
- Small trifle bowls or cocktail glasses
- Small saucepan
- Strainer
- Medium size bowl with a cover or plastic wrap
- Measure cup and spoons
- Shot glass
- Knife and cutting board
- Food processor, blender or a mallet and a zip bag – to crush the chocolate wafers
Ingredients Needed
- Citriburst Finger Limes
- Sugar
- Agar agar
- White rum
- Fresh mint leaves
- Greek yogurt
- Homemade Chocolate wafers – or store bought
Citriburst Finger Lime Mojito Mousse
Equipment
- Small trifle bowls or cocktail glasses
- Small saucepan simple syrup
Ingredients
- 1 tbsp Fresh lime juice and zest
- 2 Citriburst Finger Limes
- 1/4 cup Sugar
- 1 tbsp Water
- 1 tbsp Agar agar
- 1 1/2 shots White Rum
- 1 cup Greek yogurt or cream
- 1/2 cup Chocolate wafers crushed, about 8
- 1/2 cup Fresh mint some for garnish
Instructions
- Slice Finger Limes – Slice 1 finger lime, longways and scoop out the lime caviar beads. Reserve 1 teaspoon for garnish, set aside the remaining beads for the simple syrup. Slice the other finger lime, longways, into long thin slivers to be used for garnish.
- Simple Syrup – In a small saucepan, over medium heat simmer the sugar, lime juice, lime caviar beads and mint leaves roughly chopped until the sugar melts. With the back of a spoon, crush the finger lime caviar beads. Turn off, and allow to steep for 15-minutes.
- Strain the simple syrup and return just the liquid to the saucepan. In a small cup, mix the agar agar with a tablespoon of cold water and stir. Over medium heat, bring the simple syrup to a simmer, add the agar agar and stir for 1 minute. If you want the alcohol cooked out of the rum, add it to this step, while simmering. Otherwise, stir in the rum once you have removed the simple syrup from the stove.
- Lime Mousse – In a heatproof bowl, add the yogurt and whisk the simple syrup mixture into the yogurt. It will appear a liquid at first. Put a piece of plastic wrap over the bowl and place in the fridge for at least 30-minutes, or more, to set the creamy mixture into a mousse.
- Chocolate wafers or homemade chocolate biscuits can be crushed in a food processor or in a baggie with a mallet, and set aside. The use of cookies in this recipe is to create contrast with a trifle appearance, however this recipe is not about chocolate, so select a simple chocolate wafer.
- Assemble – Remove the creamy lime mousse from the fridge. Place a small spoon of crushed wafers in the bottom of the glass, a dollop of cream, another spoon of crushed wafers and again the lime cream mousse, continuing in this way until the glass is full. Place a small dollop of the reserved finger lime caviar on top, with a small mint sprig and a sliver of the finger lime. Serve.
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