Bright, zesty, and impossibly creamy, this torte is a true celebration of citrus. It starts with an unexpected and delicious crust made from gingersnap cookies, whose warm spice perfectly complements the tart lime.
The filling is a luxurious mousse, lightened with whipped cream yet perfectly set with gelatin. The crowning touch is a delicate lime glaze that adds a beautiful shine and an extra burst of flavor. Refreshing, elegant, and surprisingly simple to assemble, it’s the perfect finale for a summer meal or any special occasion.
The Science of a Stable Mousse & The Clear Glaze
Creating a mousse that is both ethereally light and structurally sound requires a careful balance. Here, gelatin is the key stabilizer. It’s bloomed in cold water, then dissolved into a concentrated, sweetened lime mixture.
When this base is cooled to the perfect syrupy consistency and folded into whipped cream, it sets the mousse without making it rubbery. The gingersnap crust provides a robust, flavorful base that won’t become soggy, thanks to the cookies’ low moisture content.
The final clear lime glaze uses a small amount of additional gelatin to create a thin, shimmering layer that seals the mousse and adds visual sophistication. Using both lime juice and zest ensures the flavor is vibrant and authentic, not artificial.
Ingredients
For the Gingersnap Crust:
- 2 cups (about 200g) gingersnap cookie crumbs (from about 35-40 cookies)
- 6 tablespoons (85g) unsalted butter, melted
- 1 tablespoon granulated sugar
For the Lime Mousse Filling:
- 2 teaspoons unflavored powdered gelatin
- 3 tablespoons cold water
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) fresh lime juice (about 4-5 limes)
- 2 teaspoons finely grated lime zest
- Pinch of salt
- 2 cups (480ml) heavy cream, cold
For the Lime Glaze:
- 1 teaspoon unflavored powdered gelatin
- 2 tablespoons cold water
- ¼ cup (60ml) fresh lime juice
- 2 tablespoons granulated sugar
For Garnish: Thin lime slices, fresh raspberries or blueberries, mint leaves.
Instructions
1. Prepare the Crust & Pan: In a food processor, pulse gingersnaps into fine crumbs. Combine crumbs with melted butter and sugar until mixture resembles wet sand. Press firmly and evenly into the bottom of a 9-inch springform pan. Use the bottom of a glass to compact it. Freeze for 15 minutes to set.
2. Bloom the Gelatin for the Mousse: In a small bowl, sprinkle 2 teaspoons of gelatin over 3 tablespoons of cold water. Let stand for 5-10 minutes to bloom (it will become a solid, spongy mass).
3. Make the Lime Base for the Mousse: In a small saucepan, combine ¾ cup sugar, ½ cup lime juice, lime zest, and salt. Heat over medium, stirring, just until the sugar dissolves and the mixture is hot but not boiling. Remove from heat.
Add the bloomed gelatin and whisk vigorously until it is completely dissolved and the mixture is smooth. Let this lime syrup cool at room temperature until it is slightly thickened and syrupy, about 20-30 minutes. It should coat the back of a spoon.
4. Whip Cream & Fold into Lime Base: In a large chilled bowl, whip the cold heavy cream until it holds soft peaks. Gently fold the cooled, syrupy lime mixture into the whipped cream until fully incorporated and no white streaks remain. Pour this mousse over the prepared crust and smooth the top. Refrigerate for at least 2 hours, until the surface is completely set.
5. Create the Lime Glaze: Once the mousse layer is firm, prepare the glaze. Sprinkle 1 teaspoon of gelatin over 2 tablespoons of cold water in a small bowl to bloom. In another small saucepan, heat ¼ cup lime juice and 2 tablespoons sugar just until steaming and sugar dissolves. Remove from heat.
Whisk in the bloomed gelatin until fully dissolved. Let this glaze cool to room temperature (it should be liquid but not warm). Slowly and evenly pour the glaze over the chilled mousse layer, tilting the pan to cover the surface completely.
6. Chill, Garnish & Serve: Return the torte to the refrigerator and chill for at least 4 more hours, or overnight, until completely set. Before serving, carefully run a thin knife around the edge and release the springform pan ring. Garnish the top with fresh berries, lime slices, and mint. Use a sharp, thin knife dipped in hot water to slice. Store covered in the refrigerator for up to 3 days.
Pro-Tips for a Perfectly Set, Vibrant Torte
- Fresh Lime Juice is Essential: Bottled lime juice lacks the bright, true flavor needed for this dessert. Use fresh-squeezed juice and fine Microplane zest.
- Don’t Skip the Bloom: Blooming gelatin in cold water first ensures it dissolves smoothly without clumping when added to the hot liquid.
- Cool the Lime Syrup Adequately: The lime mixture must be syrupy and cool (but not set) before folding into the whipped cream. If it’s too warm, it will melt the cream; if it’s too thick, it will be difficult to fold in smoothly.
- Chill Between Layers: The mousse must be completely firm before adding the liquid glaze, or the two layers will mix.
- Even Glaze Application: Pour the cooled glaze from the center of the torte and gently tilt the pan to spread it evenly. A thin, even layer sets best.
- Clean Slices: For picture-perfect slices, dip your knife in very hot water and wipe it clean between each cut.
This No-Bake Lime Mousse Torte is a stunning, refreshing dessert that’s as delightful to look at as it is to eat.