Lime Mousse Cake

Directions

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