Lime Mousse Cake

• 125 g gingernut biscuits
• 40 g butter, melted
• 5 limes
• 284 ml double cream
• 397 g condensed milk

1. Crush the biscuits with a rolling pin or in a food processor.Mix the butter with the biscuit crumbs & spread over the base of a 7in spring released cake tin, pressing down well.
2. Pare strips of zest from one of the limes & cut into fine shreds.
3. Douse in boiling water, drain & pat dry on kitchen paper.Set aside.
4. Grate the remaining zest from the limes & squeeze the juice.
5. Lightly whip the cream & fold in the condensed milk & whisk in the grated lime zest & juice.
6. Pour the mixture on top of teh biscuit base.
7. Cover & chill for at least 4 hours or over night till set.
8. To serve, remove the mousse cake from the cake tin & scatter with the lime shreds around the edge.

gingernut biscuits, butter, limes, cream, condensed milk

Taken from www.food.com/recipe/lime-mousse-cake-316465 (may not work)