Lime Mousse Torte

This summer has been a warm one. Summers seem to be filled with picnics, barbeques and other parties with friends and family. When deciding what to bring, I almost always want to make something that doesn't require the use of my oven on these hot days. This recipe for Lime Mousse Torte fits the bill. It is tart and tangy with a hint of sweetness and can be made several days in advance. Enjoy!

Lime Mousse Torte

Makes 12 servings

• 2 c. gingersnap cookie crumbs

• 2 Tbsp. white sugar

• 5 Tbsp. melted butter

• 1 (0.25 oz.) pkg. gelatin, unflavored

• ⅔ c. fresh lime juice

• 2 ½ c. heavy cream, divided

• 9 oz. white chocolate chips

• 3 (8 oz.) pkgs. light cream cheese, softened

• 1 c. white sugar

• 2 Tbsp. lime zest

Combine cookie crumbs and sugar in a large bowl. Pour in melted butter and mix thoroughly. Press into the bottom and one inch up the sides of a 10-inch springform pan.

Sprinkle the gelatin over the lime juice in a small bowl and set aside to soften. Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat and pour over the white chocolate chips. Let soften for two minutes, then whisk until smooth. Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature. Beat remaining two cups of cream to stiff peaks in a large bowl and set aside.

Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest. Fold the whipped cream into the cream cheese mixture and pour into prepared crust. Cover pan with plastic wrap and refrigerate overnight.