Chef Rene's Key Lime Stack

Directions

1. 1
   Whip cream and sugar until stiff peaks form.
2. 2
   Fold in softened gelatin, coconut milk, lime juice, and grenadine.
3. 3
   Cool in refrigerator for 3 hours.
4. 4
   Cut each rice leaf sheet into 3 pieces.
5. 5
   In a large heavy-bottomed skillet, pour enough oil so that the rice leaves will float.
6. 6
   Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Deep-fry rice leaves until crisp (about 1 minute.)
7. 7
   Drain on paper towels and dust with powdered sugar while still warm.
8. 8
   Start with 1 scoop of mousse in center of cold plate.
9. 9
   Top with 1 fried rice leaf.
10. 10
    Add another scoop of mousse and top with another rice leaf.
11. 11
    Top with a third scoop of mousse and final rice leaf.
12. 12
    Drizzle raspberry coulis over and around the stack.
13. 13
    Garnish with a lime twist.
14. 14
    2 pints raspberries
15. 15
    4 tablespoons powdered sugar
16. 16
    Mix ingredients in blender and then press through fine sieve.
17. 17
    Let cool in refrigerator.