Mexico’s Velas Vallarta resort has shared its Margarita Mousse recipe for summer.


Crust Ingredients

2 ¼ C     Chocolate Chip Cookie Crumbs

7 T         Butter

6 T         Wheat Flour

½ C        Granulated Sugar

1            Egg

Mousse Ingredients

¾ C        Lime Juice

3 T         Orange Juice

1 can      Condensed Milk

1 can      Evaporated Milk, chilled

1 ½ T     Gelatin Powder

3 oz        Don Julio White tequila

2 oz        Orange Liqueur

Classic Meringue Ingredients    

½ C         Granulated Sugar

½ C         Egg Whites

2 oz         Lemon Juice

1 T           Lemon Zest


For the Mousse: Combine the evaporated milk (chilled) and condensed milk in a blender and blend at full speed until you get a foam consistency. In a separate bowl, hydrate the gelatin in ¾ C of cold water. Add the remaining citrus juices and liquors into the bowl and then add to blender. Put the mix in a mold and let it refrigerate for two hours.

For the cookie crust, mix all the ingredients at the same time and bake the dough at 320 F for 15 minutes.

For the meringue, whisk the egg whites and sugar at high speed. When you can make peaks, add the zest and lemon juice, and stir for three more minutes.

Let the cookie crust cool completely before adding the margarita mousse mixture on top. Cover the mousse with the lime meringue and torch for a smokey flavor.