1. After rubbing the surface of lime with salt, wash and wipe dry.
2. Use lemon to scrape off the lemon zest, then chop finely, squeeze the lemon juice and set aside.
3. Put the digestive biscuits into a food bag and roll them into crumbles with a rolling pin.
4. The butter melts in water. At this time, the gelatine can be soaked in ice water.
5. Add the biscuits to the butter and mix well.
6. Put the stirred biscuit crumbs into the mousse mold, compact with a spoon, and refrigerate for about 15 minutes.
7. After the cream cheese has softened, stir in warm water.
8. Add lime juice and 30 grams of caster sugar and beat until smooth.
9. Gelatine is soaked in ice water and melted in water.
10. Pour the gelatin liquid into the cream cheese paste and mix well.
11. Add lime shavings and mix well.
12. Add 20 grams of caster sugar to the whipped cream and beat until 8 is distributed.
13. Add the whipped cream to the Faoh cheese paste and mix well.
14. Pour the stirred cheese paste into the mousse mold, shake it lightly to make the surface flat, cover with plastic wrap, and keep it in the refrigerator for about 2 hours.
15. Just sprinkle some lime crumbs on top of the cake before eating.
Tips:I prefer to whip the cream until 8 is distributed.
