Lime Berry Mousse Trifle: A Hostess' Delight!

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Discussion Overview

The thread centers around the Lime Berry Mousse Trifle recipe, with participants sharing their experiences, tips, and variations for preparing the dish. There is a focus on different flavors, preparation techniques, and the use of various tools during the cooking process.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, plans to practice the Lime Berry Mousse Trifle recipe before a show.
  • Another participant shares tips about ensuring the Lime Sherbet is very softened and suggests cubing the cake ahead of time.
  • One participant mentions considering using oranges and orange sherbet instead of limes for a show in Florida.
  • Several users note that the trifle can be made with any flavor of sherbet, with some expressing a preference for limes over lemons.
  • One participant shares their experience of using frozen fruit, which received positive feedback from guests.
  • Another participant mentions using a meat tenderizer to compress the first layer of cake for better fit in the trifle.
  • One participant discusses using a mixed sherbet of raspberry, orange, and lime, which impressed guests at their show.

Areas of Agreement / Disagreement

Views differ on the best flavor combinations and techniques for preparing the trifle, with no clear consensus emerging on a single preferred method or flavor.

Contextual Notes

Participants share personal experiences and variations in preparation, reflecting a range of cooking styles and preferences within the community.

Who May Find This Useful

Consultants looking for creative ideas and tips for preparing the Lime Berry Mousse Trifle and engaging guests during cooking demonstrations may find this discussion helpful.

Tara1021
Tara1021
Messages
612
for the Lime Berry Mousse Trifle. My hostess for the 15th decided that she would like that recipe. I haven't made it yet. I think I'll do a practice one here before I go, but just thought I'd check to see what you all thought!

Thanks!
 
Make sure the Lime Sherbet is VERY softened
Cube most of the cake ahead
Grate white chocolate over the top at the end - it allows you to show the Cheese Grater and Grate container
 
I am doing a show for my aunt and cousin in Florida in a few weeks. They live in the heart of Citrus-ville (Avon Park). I was thinking about this one but doing it with oranges & orange sherbert instead of limes. Has anyone tried that yet? I think it would be good....your thoughts.

Oops, sorry if I just hi-jacked!
 
Yep - you can do it with any flavor sherbet! But I think Oranges (unless they are tiny) are going to be hard to slice in the mandoline. Why don't you try lemons?
 
dannyzmom said:
Yep - you can do it with any flavor sherbet! But I think Oranges (unless they are tiny) are going to be hard to slice in the mandoline. Why don't you try lemons?
Click to expand...
You are probably right on that one. I was just thinking that it would be good with orange. I think I'd prefer limes to lemons actually.
 
pamperedlinda said:
You are probably right on that one. I was just thinking that it would be good with orange. I think I'd prefer limes to lemons actually.
Click to expand...
Guess that's the reason we have a Test Kitchen - huh?
 
I made a sangria when I first got my Ultimate Mandoline to show it off, and I sliced a lemon, orange, and lime to throw in there...I think the orange really squeezed in there, but it did!
 
Tips on the Lime Trifle--My guests really liked the extra juice that came from using frozen fruit. I made it with fresh fruit and with frozen and the frozen fruit one got RAVE reviews.
 
Be sure to mush the first layer of cake down (I use the meat tenderizer) or the trifle won't fit.
 
Paige Dixon said:
Be sure to mush the first layer of cake down (I use the meat tenderizer) or the trifle won't fit.
Click to expand...

I never thought to use the meat tenderizer... I earned in in my SS months, but have never used it :rolleyes: this will be a great way to show yet another product! :)
 
Paige Dixon said:
Be sure to mush the first layer of cake down (I use the meat tenderizer) or the trifle won't fit.
Click to expand...

Yes - GREAT tip!! I got that tip from you right before I did the trifle at my fundraiser last month and it work wonderfully and they guests loved the Meat Tend!
 
I also used frozen fruit and the guests loved it. The next time I make it, I'm going to replace the lime with a kiwi. I know it won't show the ultimate mandoline, but the guests will be able to eat the kiwi.
 
chefheather said:
I also used frozen fruit and the guests loved it. The next time I make it, I'm going to replace the lime with a kiwi. I know it won't show the ultimate mandoline, but the guests will be able to eat the kiwi.
Click to expand...

Or maybe you could alternate limes and kiwis
 
dannyzmom said:
Or maybe you could alternate limes and kiwis
Click to expand...

OH....that's a good idea
 
dannyzmom said:
Make sure the Lime Sherbet is VERY softened
Click to expand...
My Director did this recipe at our meeting Tuesday. She set the sherbet out with the Ice Cream Dipper in it to help it soften faster. To go even faster, set it on a piece of cookware.
 
  • Thread starter
  • #16
You guys are awesome! Thanks for all the ideas!!!:D
 
I used the mixed sherbet of raspberry, orange & lime for extra flavor.

This demo has been really good for my shows. The guests are really impressed with the trifle & everyone has loved it! I wasn't too sure about it when I first made it, but a guest really wanted it, so I made it. The only two girls at the show that haven't already booked with me, booked!
 
chefann said:
My Director did this recipe at our meeting Tuesday. She set the sherbet out with the Ice Cream Dipper in it to help it soften faster. To go even faster, set it on a piece of cookware.
Click to expand...

GREAT idea!!
 

Frequently Asked Questions

What ingredients do I need to make the Lime Berry Mousse Trifle?

To make the Lime Berry Mousse Trifle, you will need lime gelatin, fresh berries (such as strawberries, blueberries, and raspberries), whipped cream, cream cheese, and a graham cracker or cookie crust for layering. Optional ingredients include mint leaves for garnish.

How long does it take to prepare the Lime Berry Mousse Trifle?

The preparation time for the Lime Berry Mousse Trifle is approximately 30 minutes, but you should allow additional time for chilling in the refrigerator, which can take about 2-4 hours to set properly.

Can I make the Lime Berry Mousse Trifle ahead of time?

Yes, you can make the Lime Berry Mousse Trifle ahead of time. It is best prepared a few hours or even the day before your event to allow the flavors to meld and the mousse to set properly.

What are some variations I can try with the Lime Berry Mousse Trifle?

You can try variations by using different flavors of gelatin, such as raspberry or lemon, or by incorporating other fruits like peaches or mangoes. Additionally, you can substitute the graham cracker crust with crushed cookies or even a sponge cake layer for a different texture.

How can I present the Lime Berry Mousse Trifle for a party?

For an elegant presentation, consider using clear glass trifle bowls or individual dessert cups to showcase the layers. Garnish with fresh berries and mint leaves on top, and serve with a decorative spoon for a beautiful touch.

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