Description
Impress your guests with this dessert trio fine dining experience, inspired by the creativity of modern kitchens. This elegant dessert recipe features a Key Lime Blackberry Mousse Cup, Salted Caramel Chocolate Namelaka, and Purple Berry Pavlova Kiss. Each bite brings its own flair — tangy, creamy, crunchy, and chocolatey — for a stunning plated presentation that looks as amazing as it tastes.
Ingredients
Key Lime Blackberry Mousse Cup:
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1/2 cup graham cracker crumbs
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2 tbsp melted butter
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4 oz cream cheese, softened
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1/4 cup sweetened condensed milk
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2 tbsp fresh Key lime juice (or regular lime)
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1/2 cup heavy whipping cream
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1/4 cup blackberry preserves
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Fresh blackberries (for garnish)
Salted Caramel Chocolate Namelaka:
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3 oz dark chocolate, finely chopped
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1/4 cup whole milk
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1/2 cup heavy cream, divided
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1 tsp powdered gelatin
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2 tbsp sugar
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2 tbsp cold water (for blooming gelatin)
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Flaky sea salt (for garnish)
Purple Berry Pavlova Kiss:
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2 egg whites (room temp)
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1/2 cup granulated sugar
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1/4 tsp cream of tartar
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2 drops purple gel food coloring (optional)
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1/2 cup mixed berry compote or jam (blueberry/blackberry)
Instructions
Key Lime Blackberry Mousse Cup:
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Make Crust: Mix graham crumbs with melted butter. Press into 4 small glasses or ramekins.
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Lime Mousse: Beat cream cheese until smooth. Add condensed milk and lime juice; beat until creamy.
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Whip Cream: Beat heavy cream to stiff peaks and fold into the lime mixture.
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Assemble: Spoon mousse over the crust, swirl in blackberry preserves for a marbled look. Chill for 2+ hours. Garnish with a fresh blackberry before serving.
Salted Caramel Chocolate Namelaka:
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Bloom Gelatin: Sprinkle gelatin over cold water and let sit 5 minutes.
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Make Caramel: Melt sugar in a saucepan until amber; add milk carefully and stir until smooth. Add bloomed gelatin to dissolve.
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Melt Chocolate: Pour hot caramel milk over chopped chocolate. Let sit 1 minute, then stir smooth. Add 1/4 cup cream.
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Emulsify: Blend with immersion blender, then stir in remaining cold cream. Pour into molds or cups. Chill 4+ hours. Garnish with flaky sea salt.
Purple Berry Pavlova Kiss:
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Make Meringue: Preheat oven to 225°F (110°C). Beat egg whites and cream of tartar until foamy. Gradually add sugar and beat to stiff peaks. Add food coloring if desired.
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Pipe and Bake: Pipe kisses or nests onto a lined tray. Bake 1 hour, then leave in the oven another hour to dry.
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Finish: Just before serving, top each kiss with a bit of berry compote or sandwich two with jam.
Assembly:
On each dessert plate, place one mousse cup, one Namelaka (unmolded or in cup), and one or two Pavlova kisses. Serve immediately.
Notes
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Prepare mousse and Namelaka the night before for easy plating.
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Use a piping bag for professional presentation.
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This recipe scales easily for dinner parties or tasting menus.
- Prep Time: 45 minutes
- Cook Time: 1 hour (includes baking time for Pavlova)
- Category: Dessert
- Method: No-Bake, Baked (Pavlova)
- Cuisine: Modern Fine Dining
