Name: Les Vergers Boiron Lime Mousse Cups
Prep time: 20 min
Total time: 3 h 20 min
Cuisine: French-Inspired
Ingredients: For the graham base:; 1/2 cup graham cracker crumbs; 2 tbsp melted butter; 1 tsp sugar; For the lime mousse:; 1/2 cup Les Vergers Boiron lime purée; 1/4 cup granulated sugar; 1 tsp gelatin powder; 2 tbsp cold water; 1/2 cup heavy whipping cream (chilled); For garnish:; Whipped cream; Fresh lime zest

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A zesty, no-bake delight, these Les Vergers Boiron Lime Mousse Cups offer a silky citrus mousse layered over a buttery graham cracker base. The lime mousse—infused with vibrant Les Vergers Boiron lime purée—delivers a refreshing punch that’s both light and creamy. Perfectly portioned and elegantly garnished with whipped cream and fresh lime zest, these mousse cups are an ideal choice for warm-weather entertaining or a refreshing end to any meal.

Why You’ll Love This Recipe

No-Bake Convenience: A fuss-free dessert that sets beautifully in the fridge—no oven required.
Bright Citrus Flavor: The Les Vergers Boiron lime purée brings a smooth, concentrated lime essence.
Elegant Individual Servings: Ideal for dinner parties or garden gatherings.
Light Yet Creamy: The mousse texture is delicate and airy with just the right richness.
Make-Ahead Friendly: Prepare in advance and chill until ready to serve.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the graham base:

graham cracker crumbs
melted butter
sugar

For the lime mousse:

Les Vergers Boiron lime purée
granulated sugar
gelatin powder
cold water
heavy whipping cream (chilled)

For garnish:

whipped cream
fresh lime zest

Directions

In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until evenly moistened.
Divide the mixture among serving glasses and press into a flat base. Chill while preparing the mousse.
In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
In a saucepan over low heat, combine lime purée and sugar. Stir gently until sugar dissolves.
Add the bloomed gelatin to the warm lime mixture and stir until fully dissolved. Let the mixture cool to room temperature.
In a separate chilled bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the cooled lime mixture until smooth and fully incorporated.
Pour the mousse into the prepared glasses over the graham base.
Refrigerate for 3–4 hours or until set.
Just before serving, top with whipped cream and a sprinkle of lime zest.

Servings and timing

Prep Time: 20 minutes
Chill Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 4 mousse cups
Calories: Approximately 220 kcal per serving

Variations

Coconut-Lime Mousse: Substitute part of the whipping cream with coconut cream for a tropical variation.
Ginger Graham Base: Use ginger snaps instead of graham crackers for a spicier crust.
Mint Garnish: Add a sprig of fresh mint with the lime zest for a cooling finish.
Mini Tart Version: Use tart shells instead of cups to create lime mousse tartlets.
Lime Cheesecake Cups: Fold in a small amount of cream cheese with the whipped cream for a cheesecake-inspired mousse.

Storage/Reheating

Storage: Cover each mousse cup and refrigerate for up to 3 days.
Freezing: Not recommended, as the mousse may lose its texture when thawed.
Reheating: Not applicable—this is a chilled dessert.

FAQs

Can I use a different brand of lime purée?

Yes, but Les Vergers Boiron is recommended for its consistent quality and smooth texture. Use a purée without added sugars for best results.

Is gelatin necessary for the mousse?

Yes, it helps the mousse set properly. For a vegetarian option, you can use agar-agar, but it may slightly alter the texture.

Can I make this dairy-free?

You can use coconut cream in place of whipping cream and a plant-based butter alternative for the crust.

Can I use a different citrus purée?

Absolutely—try lemon, yuzu, or passionfruit purée for a unique flavor twist.

What can I use instead of graham crackers?

Digestive biscuits, vanilla wafers, or crushed cookies work well as alternatives.

Can I make these in advance?

Yes, these mousse cups are excellent for preparing a day ahead and storing chilled until ready to serve.

How do I get smooth whipped cream?

Ensure your cream and bowl are well chilled before whipping to achieve soft, stable peaks.

Can I make this in a large dish instead of cups?

Yes, layer in a trifle dish or small baking dish and scoop to serve.

What’s the best way to zest a lime?

Use a fine microplane and zest only the green outer layer for maximum flavor without bitterness.

Is this dessert gluten-free?

It can be if you use gluten-free graham crackers or cookies for the crust.

Conclusion

Les Vergers Boiron Lime Mousse Cups are a refined, tangy dessert that’s both simple to make and impressive to serve. Their refreshing citrus profile, elegant presentation, and light texture make them ideal for any warm-weather occasion or after-dinner indulgence. With minimal effort and maximum flavor, they’re destined to become a seasonal favorite.

Les Vergers Boiron Lime Mousse Cups

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Author: Mia
Total Time: 3 hours 20 minutes
Yield: 4 mousse cups 1x
Diet: Vegetarian

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Description

Refreshing no-bake lime mousse cups layered over a crisp graham cracker base and infused with vibrant Les Vergers Boiron lime purée. Topped with whipped cream and lime zest, these elegant treats are perfect for spring and summer occasions.

Instructions

In a bowl, combine graham cracker crumbs, melted butter, and sugar. Spoon into serving glasses and press down to form a base layer. Chill while making the mousse.
In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
In a saucepan, gently warm lime purée and sugar over low heat, stirring until sugar dissolves.
Add the bloomed gelatin and stir until fully dissolved. Let the mixture cool to room temperature.
Whip heavy cream in a separate bowl until soft peaks form.
Gently fold the cooled lime mixture into the whipped cream until smooth and well combined.
Pour the mousse over the chilled graham base and refrigerate for 3–4 hours until set.
Before serving, top with whipped cream and a sprinkle of fresh lime zest.