{"id":356,"date":"2016-11-10T16:07:35","date_gmt":"2016-11-10T23:07:35","guid":{"rendered":"http:\/\/olivereats.ca\/?p=356"},"modified":"2016-11-10T16:39:10","modified_gmt":"2016-11-10T23:39:10","slug":"lime-mousse","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2016\/11\/10\/lime-mousse\/","title":{"rendered":"Lime Mousse"},"content":{"rendered":"<p>8 Servings<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">8 tbsp soft butter<\/li>\n<li class=\"ingredient\">3\/4 cup lime juice (fresh is best)<\/li>\n<li class=\"ingredient\">2 cup whipping cream<\/li>\n<li class=\"ingredient\">5 eggs<\/li>\n<li class=\"ingredient\">Zest of 5 limes<\/li>\n<li class=\"ingredient\">1 cup sugar<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ol class=\"instructions\">\n<li class=\"instruction\">Melt butter in double boiler.<\/li>\n<li class=\"instruction\">Beat eggs and sugar in a bowl until light and foamy.<\/li>\n<li class=\"instruction\">Add to melted butter.<\/li>\n<li class=\"instruction\">Cook gently stirring constantly until mixture becomes a custard (about 8 min). Do not over cook.<\/li>\n<li class=\"instruction\">Remove custard from heat and stir in lime juice and zest.<\/li>\n<li class=\"instruction\">Cool to room temp.<\/li>\n<li class=\"instruction\">Beat chilled whipping cream until VERY stiff \u2013 almost butter.<\/li>\n<li class=\"instruction\">Stir custard into whipped cream just until incorporated.<\/li>\n<li class=\"instruction\">Chill 4 hours.<\/li>\n<\/ol>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to Pam Alloway for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>8 Servings<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[6],"tags":[],"class_list":["post-356","post","type-post","status-publish","format-standard","hentry","category-dessert"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-5K","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/356"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=356"}],"version-history":[{"count":1,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/356\/revisions"}],"predecessor-version":[{"id":357,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/356\/revisions\/357"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=356"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=356"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=356"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}