lumicero/recipes-ing2inst huggingface dataset:
Title: New York Times Chocolate Chip Cookies
Ingredients:
- 2 cake flour
- 1 2/3 bread flour
- 1 1/4 baking soda
- 1 1/2 baking powder
- 1 salt
- 1 1/4 unsalted butter
- 1 1/4 light brown sugar
- 1 granulated sugar
- 2 granulated sugar
- 2 eggs
- 2 pure vanilla extract
- 1 1/4 sea salt
Instructions:
1. In a medium mixing bowl, whisk together the flours, baking soda, baking powder, and salt.
2. In a large mixing bowl, cream together the butter and sugars until very light, about 5 minutes.
3. Add in the eggs one at a time until each is well-combined with the butter mixture.
4. Beat in the vanilla.
5. Reduce the mixer speed to low, and gradually add in the dry ingredients. Mix just until combined.
6. Stir in the chocolate until well-distributed.
7. Press plastic wrap against the dough and refrigerate 24 hours.
8. You can refrigerate the dough up to 72 hours, but any longer than that and I recommend rolling the dough into ready-to-bake cookie balls and freezing.
9. When ready to bake, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
10. Form six balls of dough – the original recipe says 3.5 ounces each, but I took Cheryl’s advice and made 3.15 ounce balls, and they were the perfect size.
11. Place them on the parchment-lined baking sheet.
12. Sprinkle lightly with sea salt if desired (I normally don’t), and then bake until the edges are browned, 18-20 minutes.
13. Transfer the sheet with the cookies still on it to a wire rack to cool for 10 minutes.
14. Then, slip the cookies off the sheet directly on to the rack to cool completely.
Title: Pete's Mango Heaven
Ingredients:
- 2 butter
- 1 lime juice
- 1 brown sugar
- 1 mango
- 1 banana
- 3 brandy
- 3 coconut
Instructions:
1. Melt butter.
2. Add lime juice and sugar, stirring until sugar dissolves.
3. Add mango, peeled and cut in 10 slices.
4. Add banana, sliced.
5. Cook about 2 minutes on each side until heated thru and slightly soft.
6. Add orange liqueur and brandy and flambe.
7. Garnish with coconut.
8. Serve immediately with ice cream or yoghurt.
Title: Boiled Cake
Ingredients:
- 1 raisins
- 1 brown sugar
- 1/4 shortening
- 3 water
- 2 cinnamon
- 1/2 clove
- 1 allspice
- 4 flour
- 2 baking soda
- 1 - 1 1/2 salt
Instructions:
1. boil raisins, brown sugar, shortening, water, cinnamon, cloves, and allspice for 15 minutes.
2. Cool.
3. Sift flour, soda and salt together and add to boiled mixture.
4. Grease and flour 2 9x5x3 loaf pans and pour in batter.
5. Bake at 300 degree for 1 hour or until tests done.
Title: Mini Pineapple Upside Down Cake
Ingredients:
- 1 pineapple slices
- 1/4 brown sugar
- 3 butter
- 4 maraschino cherries
- 4 pecan halves
- 3/4 all-purpose flour
- 1/3 sugar
- 1 baking powder
- 1/4 salt
- 1/8 allspice
- 1 egg
- 1/4 milk
Instructions:
1. Drain pineapple, reserving 1 tablespoon of juice. Set pineapple aside.
2. In a small bowl, combine the brown sugar and 2 tablespoons of butter; stir until the sugar is dissolved.
3. Pour into an ungreased 6-in round baking pan. Arrange the pineapple slices in a single layer in the pan; place cherries and pecans in the center of the pineapple slices.
4. In a small bowl, combine the flour, sugar, baking powder, salt and all spice. Beat in the egg, milk, reserved pineapple juice and remaining butter just until combined. Spoon over the pineapple.
5. Bake at 350 degrees for 30-35 minutes or until the cake springs bake when lightly touched. Cool for 5 minutes before inverting onto a serving plate.
Title: Greek Pistachio Brittle
Ingredients:
- 400 thyme honey
- 400 pistachios
- 1/2
Instructions:
1. Heat the honey in a medium saucepan to 130C (270F).
2. Remove from heat and stir in the pistachios and lavender.
3. Spread the pasteli onto a silpat or nonstick parchment. If using parchment, cover with another piece of parchment.
4. Using a rolling pin roll out the pasteli to a thin sheet, about 1 cm (1/8 inch) thick.
5. Cut into squares or diamonds when cool and keep stored in a cool, dry place.
Title: Strawberry Cheesecake Jello Trifle
Ingredients:
- 1 graham cracker
- 8 mascarpone cheese
- 1/2 vanilla extract
- 1/4 powdered sugar
- 2 strawberry
- 1 sugar
- 1/4 strawberry Jell-O gelatin dessert
- 1 water
- 2
Instructions:
1. Spread graham cracker crumbs on the bottom of an 8" round trifle.
2. dish or glass bowl.
3. In another bowl, mix mascarpone cheese, vanilla extract, powdered sugar, and jam.
4. Gently spread cheese mixture on top of graham cracker layer (it will be a thin layer).
5. Mix strawberries with 1/4 cup of sugar.
6. Spread strawberries on top of cheese layer.
7. Pour jello mix and water in a small saucepan, heat to a full boil (stirring as needed).
8. Remove from heat and let cool for a few minutes.
9. Pour jello over the strawberry layer (I put a metal spoon in the bowl just to make sure it wasn't too hot for the glass).
10. Refrigerate overnight or until firm.
11. Top with whipped cream.
Title: American Kitchen Classic Red Velvet Cake
Ingredients:
- 16 unsalted butter
- 2 1/2 cake flour
- 2 baking powder
- 1 kosher salt
- 1 buttermilk
- 1 white vinegar
- 2 vanilla extract
- 1 sugar
- 1 eggs
- 1 1/2 sugar
- 2 flour
- 1 1/2 milk
- 1/3 unsalted butter
- 1 1/2 vanilla extract
- 1 1/2
- 2
Instructions:
1. Heat oven to 350 degrees F.
2. Butter and flour two 8" cake pans, and set aside.
3. Whisk together flour, cocoa, baking powder, and salt in a bowl; set aside. Whisk together buttermilk, food coloring, vinegar, and vanilla in a bowl; set aside.
4. In the bowl of a stand mixer fitted with a paddle, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.
5. Add eggs, one at a time, beating well after each addition.
6. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high and beat until batter is smooth, about 5 seconds.
7. Divide batter between prepared pans, and smooth top with a rubber spatula; drop pans lightly on a counter to expel any large air bubbles.
8. Bake cakes until a toothpick inserted in middle comes out clean, about 30 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks, and let cool.
9. When ready to frost the cake - Whisk together sugar and flour in a 4-qt. saucepan; add milk and whisk until smooth.
10. Stirring often, bring to a boil over medium-high heat; cook, stirring constantly, until very thick, about 5 minutes.
11. Remove pudding from heat; cool.
12. In the bowl of a stand mixer fitted with a paddle, beat butter and 1/4 of the pudding on medium-high speed until fluffy and smooth, about 1 minute.
13. Add half the remaining pudding, beating until smooth, and then add remaining pudding and vanilla. Increase speed to high and beat frosting until white and fluffy, about 3 minutes.
14. Place one cake on a cake stand, and spread with 1 1/2 cups frosting. Place second cake over frosting; cover top and sides with remaining frosting; chill to firm frosting. Serve at room temperature.
Title: Kahlua Pots De Crème
Ingredients:
- 2 eggs
- 1 heavy cream
- 1/4 sugar
- 2 Grand Marnier
- 1 Kahlua
- 2 chocolate chips
- 6 vanilla extract
- 1
Instructions:
1. Heat the chocolate with the Kahlua and the Grand Marnier (or orange juice) over low heat until the chocolate is melted; set aside.
2. In a blender mix the eggs, egg yolks, vanilla, and sugar. Add the heavy cream and blend for 30 seconds. Pour in the chocolate mixture and blend until smooth.
3. Pour into individual serving dishes (small dessert cups as this is very rich).
4. Refrigerate 2-3 hours until set. When ready to serve, garnish with whipped cream.
Title: Strawberries With Mascarpone and Balsamic Vinegar
Ingredients:
- 1 strawberry
- 1 black peppercorns
- 1/2 caster sugar
- 3 vanilla extract
- 2 vodka
- 1 mascarpone cheese
- 1
- 8
Instructions:
1. Place the hulled strawberries and whole strawberries in a bowl and crush lightly with a fork or potato masher, mix with the grenadine and set aside.
2. Place peppercorns in a frying pan, dry roast on a stove for a few minutes, allow to cool and then coarsely crush using a mortar and pestle.
3. In another bowl mix the caster sugar with the balsamic, vanilla and the liqueur or vodka, mix in the single cream.
4. Beat the mascarpone until smooth and mix into the single cream mixture.
5. Spoon a little of the crushed strawberries into the bottom of Martini glasses, wineglasses or Knickerbocker Glory glasses. Spoon over a little of the cream mix and sprinkle with some of the peppercorns.
6. Repeat until the glasses are full, finishing with the cream and the final sprinkle of pepper.
7. Garnish with whole or cut strawberries.
Title: Decadent Chocolate Fudge Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 heavy cream
- 3 unsalted butter
- 16
- 1 1/3
- 1/4
Instructions:
1. Prepare cake mix as directed on package, using water, oil and egg measurements above.
2. Bake in two greased and floured 8" round pans at 350 degrees for 35-45 minutes.
3. Cool in pans 10 minutes, remove from pans and cool completely on wire racks.
4. Melt chocolate in medium saucepan over low heat.
5. Heat cream and butter together in a large saucepan until it boils.
6. Pour cream over chocolate and beat with wire whisk until smooth. Cool 20 minutes.
7. Line 9" springform pan with waxed paper. Cut cooled cake into cubes. Place cake cubes in large mixer bowl.
8. Pour 1-1/3 cups ganache over the cake cubes and mix on low speed with an electric mixture until texture is like thick fudge. Spread and press evenly in prepared pan, smoothing top. Freeze for one hour.
9. Unmold cake, place on serving plate, remove waxed paper, and coat cake on the top and sides with remaining chocolate ganache. Store in refrigerator. 16-20 servings.
Title: Christmas Santa Cupcakes
Ingredients:
- 1 egg
- 1 water
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350.
2. Mix all ingredients in a bowl. Beat on medium speed for 3 minutes.
3. Pour evenly into 6 large muffin tins (about 1/2 cup batter each or half-full).
4. Bake for 16-20 minutes (until a toothpick comes out clean).
5. Let cool.
6. Cover with red frosting. Add white frosting around the top edge. Stick in plastic black Santa boots (you can find them at most crafts store).
7. I was really happy with these - but my son said they are a little cruel to Santa -- .
Title: Mint Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1/2 sugar
- 2 vanilla
- 2 eggs
- 2 flour
- 1 baking soda
- 1/2 salt
- 1
Instructions:
1. Preheat oven to 375.
2. Beat butter, sugar, vanilla, and eggs until fluffy. Mix in flour, baking soda & salt. Stir in chips.
3. Drop heaping tsp in ungreased pan about 2 inches apart.
4. Bake 10-12 minutes or until lightly browned.
Title: Peanut Butter Chocolate Swirl Brownies
Ingredients:
- 1/2 margarine
- 1/2 sugar
- 1/2 brown sugar
- 2 skim milk
- 2 flour
- 3/4
- 1/4
- 1/3
- 1/2
Instructions:
1. Cream butter and sugars.
2. Add eggs and milk and mix.
3. Combine flour, powder and add to creamed mixture and mix.
4. Divide batter in half.
5. To one half add peanut butter and peanut butter chips and mix
6. To the other half add cocoa and chocolate chips and mix.
7. In a greased 9x9 in baking pan, spoon chocolate batter in eight mounds to form a checkerboard pattern.
8. Spoon seven mounds of peanut butter batter between them.
9. Cut through batter with a knife to marblize.
10. Bake at 350 for 25-30 minutes and cool.
Title: Triple Berry Summer Buttermilk Bundt Cake
Ingredients:
- 2 1/2 all-purpose flour
- 2 baking powder
- 1 fine sea salt
- 1 table salt
- 1 3/4 unsalted butter
- 1 granulated sugar
- 3 lemon
- 1/2 eggs
- 3/4 vanilla extract
- 2 buttermilk
- 3 all-purpose flour
- 2 berries
- 1 powdered sugar
- 1 lemon
- unsalted butter
Instructions:
1. Preheat your oven to 350°F Generously grease a 10-cup Bundt pan, either with butter or a nonstick spray.* Set aside.
2. In a medium bowl, whisk or sift 2 1/2 cups flour, baking powder and salt together and set aside. In the bowl of a stand mixer or large mixing bowl, cream together the butter, sugar and lemon zest until light and impossibly fluffy, about 3 to 5 minutes. Then, with the mixer on a low speed, add your eggs one at a time, scraping down the bowl between each addition. Beat in vanilla, briefly. Add 1/3 flour mixture to batter, beating until just combined, followed by half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture. Scrape down from time to time and don’t mix any more than you need to. In the bowl where you’d mixed your dry ingredients, toss the berries with the 2 tablespoons of flour. With a silicon spatula, gently fold the berries into the cake batter. The batter will be very thick and this will seem impossible without squishing the berries a little, but just do your best and remember that squished berries do indeed make for a pretty batter.
3. Spread cake batter — you might find it easier to plop it in the pan in large spoonfuls, because it’s so thick — in the prepared baking pan and spread the top smooth. Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 (to make sure it browns evenly). The cake is done as soon as a tester comes out clean of batter. At 10 minutes before my baking time was up, a tester was totally wet with batter and I was certain it would never be done in the estimated time. 7 minutes later, the same tester was clean as a whistle, so fret not.
4. Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way. Cool completely. Once cool, whisk together the powdered sugar, lemon juice and butter until smooth and very, very thick. (If you’d like it thinner, add more juice, but I like the thick drippiness of it, seen above.) Spread carefully over top of cake, letting it trickle down the sides when and where it wishes. Serve at once or keep it covered at room temperature for 3 to 4 days.
5. *Note: If you have a nonstick Bundt, just a coat of butter or nonstick spray should do. However, if you have a regular Bundt, not nonstick coated, you’re really going to want to make sure every nook and cranny is well-coated with butter or even shortening (the solidity of both helps them stick to the cake walls), and then dust the inside with flour. Setting your cake pan in the fridge or freezer (to set the coating even further) while you make the cake batter will provide even more insurance.
Title: Apricot and Almond Torte
Ingredients:
- 50 butter
- 450 apricots
- 50 granulated sugar
- 2 -3 self-raising flour
- 50 caster sugar
- 200 butter
- 85 margarine
- 140 eggs
- 2
- 1/2
Instructions:
1. Heat the oven to 190C/fan 170°C Brush a shallow loose-bottom tart tin with some of the melted butter.
2. Blend the almond base ingredients together in a mixer or food processor until smooth and creamy. Spread out evenly in the tin.
3. Arrange the apricots on top, cut-side up, and sprinkle the top with the almonds.
4. Sprinkle the remaining melted butter on top of the almonds, then sprinkle on the sugar.
5. Bake for 40-50 minutes until the base is risen and cooked. Leave in the tin for 5 minutes before removing.
Title: Cherry Pineapple Cobbler
Ingredients:
- 3 1/2 cherries
- 1 unsweetened pineapple
- 1/3 water
- 4 cornstarch
- 2 honey
- 1/2 vanilla
- 1 1/4 flour
- 1 baking soda
- 1/4 cinnamon
- 1 butter
- 2 margarine
- 1/3 honey
- 1 half-and-half
- egg
Instructions:
1. Preheat oven to 375 degrees.
2. Lightly butter a 8x8x2 inch baking dish.
3. Combine cherry juice, pineapple juice and water in a jar with a tight fitting lid.
4. Add cornstarch and shake until well blended.
5. Pour into a med size saucepan.
6. Add cherries, pineapple and honey.
7. Cook over med heat until thick and bubbly.
8. Add vanilla.
9. Sift together flour, baking soda, and cinnamon.
10. Add butter, honey, half& half and egg.
11. Mix just until dry ingredients are moistened.
12. Pour cherry mixture into the prepared baking dish.
13. Place 6 even spoonfuls of dough over fruit.
14. Bake for about 25 minutes or until topping is slightly browned.
15. Serve topped with whipped cream.
Title: Mum's a Fruitcake
Ingredients:
- 4 margarine
- 1 water
- 1 bicarbonate of soda
- 2 mixed spice
- 1 sultana
- 1 currants
- 1 brown sugar
- 2 white sugar
- 1 self raising flour
- egg
Instructions:
1. Preheat oven to 170c.
2. Put all ingredients into a large saucepan - EXCEPT EGG & FLOUR.
3. Stir while bringing to the boil. Boil for 5 minutes.
4. Cool for 10 minutes.
5. Beat the egg in & flour when COOL.
6. Put into greased 7" tin bake for 1hr and quarter. If you have a fan oven turn the heat slightly lower.
Title: Golden Pound Cake
Ingredients:
- 3 cake flour
- 1 1/2 baking powder
- 1/4 salt
- 1/4 mace
- 1 1/2 ground nutmeg
- 1 granulated sugar
- 1 butter
- 3 margarine
- 3/4 vanilla extract
- 1/2 eggs
- walnuts
- pecans
- evaporated milk
Instructions:
1. PREHEAT oven to 350°F Grease 9 x 5-inch loaf pan.
2. COMBINE flour, baking powder, salt and mace in medium bowl.
3. Beat sugar, butter and vanilla extract in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Beat in flour mixture alternately with evaporated milk.
5. Pour into prepared loaf pan; sprinkle with nuts.
6. BAKE for 60 to 70 minutes or until wooden pick inserted in center comes out clean.
7. Cool in pan for 10 minutes; remove to wire rack to cool completely.
Title: Individual Peach Cobbler Cups
Ingredients:
- 1 water
- 1 sugar
- 2 sugar
- 1/2 flour
- 1 cinnamon
- 1 butter
- 1/4
- 2
Instructions:
1. Preheat oven to 400°.
2. Unfold pie crust onto lightly floured surface.
3. Cut (4) 4 1/2" circles from each crust.
4. Cut the scraps into strips or small uneven shapes.
5. Place 1 pastry round in the center of a muffin tin and gently press the round down to fit the pan (dough will stick up around the edges).
6. Repeat with remaining 7 round circles.
7. Coarsely chop peaches and place them in a medium saucepan (with 2 tablespoons of water if they are frozen) or on their own if they are fresh.
8. Bring to a boil over medium heat, stirring often, then simmer on low for about 5 to 7 minutes, then drain.
9. Combine 1/2 cup sugar with the flour and cinnamon in a small bowl and stir into peaches.
10. Spoon 1/4 cup peach mixture into each pastry lined cup and place 3 to 4 strips of dough over the top of each.
11. Press the edges of the dough inward toward the fruit.
12. Place cold bits of butter evenly on top of the pastry strips and sprinkle with the remaining 1 tablespoon sugar.
13. Bake for 16 to 18 minutes or until crust is golden and filling is bubbly.
14. Remove from oven and let pan cool on a wire rack for 5 minutes.
15. Run a knife around edges of each cobbler and lift them up from the bottoms with your knife.
16. Serve warm with vanilla ice cream.
Title: Royal Icing
Ingredients:
- 1 powdered sugar
- 2 - 2 1/2
- 1/2
Instructions:
1. Beat egg white in small bowl at high speed of electric mixer until egg is foamy.
2. Gradually add 2 cups powdered sugar and almond extract.
3. Beat at low speed until moistened.
4. Increase mixer speed to high and beat until icing is stiff.
Title: Caramel Matzo Crunch
Ingredients:
- 6 unsalted butter
- 1 margarine
- 1 1/2 brown sugar
- 1 1/4 chocolate chips
- 1 vanilla
Instructions:
1. Preheat oven to 375°F.
2. Line a large (or two smaller) cookie sheets completely with foil.
3. Cover the bottom of the sheet with baking parchment on top of the foil.
4. (This is very important since the mixture becomes sticky during baking.) Line the bottom of the cookie sheet evenly with the matzo, cutting extra pieces, as required, to fit any spaces.
5. In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar.
6. Cook over medium heat, stirring constantly, until the mixture comes to a boil, about 2 to 4 minutes.
7. Boil for 3 minutes, stirring constantly.
8. Remove from the heat and pour over the matzo, covering completely.
9. Place the baking sheet in the oven and immediately reduce the heat to 350°F.
10. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning.
11. If it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°F, and replace the pan.
12. Remove from the oven and sprinkle immediately with the chopped chocolate or chips.
13. Let stand for 5 minutes, and then spread the melted chocolate over the matzo.
14. While still warm, break into squares or odd shapes.
15. Chill, still in the pan, in the freezer until set.
16. (It wasn't completely necessary to cut or break the pieces apart until after it was good and solid.) As a variation, use"coarsely chopped white chocolate or a combination of white and dark, and chopped or slivered toasted almonds, sprinkled on top as the chocolate sets.
17. You can also omit the chocolate for a caramel-alone butter crunch.
Title: Homemade Marzipan
Ingredients:
- 175 caster sugar
- 175 icing sugar
- 250 icing sugar
- 1 orange, juice and zest of
- 1 egg
- 1
Instructions:
1. Sift the sugars and ground almonds together, then stir in the orange zest. Beat together the egg and egg yolk, and stir into the sugar mixture.
2. Knead briefly to make sure the marzipan is well mixed, and easy to work with. If it is too dry, add a little orange juice. If it is too wet, add some more icing sugar.
3. Place the cake on the cake board and use small balls of marzipan to plug any holes in the cake. Glaze the cake with a thin layer of apricot jam or shredless marmalade.
4. Dust the work surface with a little icing sugar and roll out the marzipan in one direction, keeping the pressure even and turning a 1/4 turn every feel rolls.
5. When it's large enough (about 40cm for a 20cm cake), roll the marzipan onto the rolling pin and lift onto the cake. Smooth the top with your hands and continue to smooth it over the sides of the cake. Trim the marzipan where it meets the board and leave it to dry overnight.
Title: Peanut Butter Graham Cracker Pie Crust
Ingredients:
- 1/3 crunchy peanut butter
- 2 graham cracker crumbs
- 1/2 sugar
- 2 water
Instructions:
1. Butter a 9" pie pan.
2. Whisk together the crumbs and sugar.
3. Blend in peanut butter.
4. Add water one T. at a time. May not need all of the water.
5. Knead with your hand til mixture sticks together.
6. Pat in pan.
7. Chill for at least 2 hours before filling.
Title: Caribbean Lime Mousse
Ingredients:
- 1 water
- 2 water
- 1/2 flour
- 1/2 cornstarch
- 1 salt
- 2 granulated sugar
- 6 eggs
- 2 limes
- 1/2 vanilla extract
- 2 butter
- 5 heavy cream
- 1/4 sweetened flaked coconut
- 4 lime slices
- granulated sugar
Instructions:
1. Using a microplane zester, remove zest from limes and set aside.
2. Squeeze and strain juice from limes into a small bowl and set aside.
3. Heat the water in a saucepan until steaming (do not boil).
4. Whisk in the flour, cornstarch, salt, and 2 cups sugar.
5. Cook, stirring constantly, until lightly thickened.
6. Separate egg white from egg yolks and set each aside.
7. Whisk together the egg yolks with the lime zest and vanilla.
8. Using a small ladle, add a small amount of heated mixture to egg yolks, stirring briskly to temper.
9. Do this a couple more times, then gradually stir the egg yolk mixture into the saucepan, whisking briskly as you do so.
10. Quickly stir in the lime juice, butter, and heavy cream.
11. Cook, stirring, for 2-4 minutes or until thickened; remove from heat.
12. In a large mixing bowl, beat egg whites until very stiff.
13. Fold beaten egg whites into lime mixture, stirring gently until blended.
14. Spoon mousse into 4 large wine glasses or dessert dishes.
15. Sprinkle each dessert with about 1 tbsp shredded coconut.
16. Cut each lime slice almost in half, stopping cutting just at the edge of the peel on one side.
17. Dip lime slices into granulated sugar, if desired, and shake off excess.
18. Twist cut sides of lime into two opposite directions and lay on top of mousse.
19. Chill for 2-3 hours or until firm and set, before serving.