Margarita Mousse recipe from Velas Vallarta resort
Ah, Puerto Vallarta… I’ve been to Mexico only once (well, if you don’t count the half-hour in Nogales, but that’s another story). Years ago–more years than I will say here, publicly–I was in college, and it was spring. Specifically, it was Spring Break. Three friends and I found a cheap deal, and we were off for an adventure.
All four of us packed into one small motel room a couple blocks from the beach. We were in heaven. My memories? The still of the ocean, the blue of the sky, margaritas, the smell of boiled shrimp, the white of the sand, the tang of Bohemia beer (way before it was bought by Heineken), the blue of the sky, margaritas, the cool feel of the pools, the scent of tortillas being baked by street vendors, the crash of the waves, the thrill of the boys (Spring Break!), the warmth of the sunshine, the blue of the sky, margaritas…
Sad for me to say, I haven’t been back to Puerto Vallarta, even though my time there was a truly magical de-stressing experience (Spring Break was a tad less crazy in those days). But if/when I do return, I plan on upgrading–no more cheap motels. I’ve listened to friends rave about all-inclusive resorts that have, as indicated by the category name, absolutely everything included in one price. Yes!
An example: Velas Vallarta. Here’s the description:
Velas Vallarta boasts a 10-acre beachfront location with views of the Sierra Madre Mountains in the distance. Located in the Marina Vallarta, one of the most exclusive areas of Vallarta-Nayarit, the resort is also just a few steps away from an 18-hole championship golf course and just minutes from downtown Puerto Vallarta. The center of activity is a lush tropical garden courtyard with three sparkling swimming pools, a cascading waterfall, swim-up bar, a rejuvenating spa along with spa cabins seaside, fitness center, multiple restaurants, an inviting lounge with live music, and even a resident iguana. Nightly theme dinners and local specialties are sure to please even the most discerning palate, and room service is available around the clock. Dining is a highlight of the experience, with restaurants offering elegant and casual oceanfront settings and cuisine ranging from gourmet Italian and Mexican to seafood. When it comes to daytime entertainment, guests can choose from an exciting and original array of activities and events, from making piñatas and jewelry to practicing yoga on the jetty to enjoying Mexican fiestas and casino nights. In addition, the resort was one of the first in the destination with a Green Globe certification, dating back to 2008. Puerto Vallarta features championship golf courses, world-class spas, and magnificent beaches, not to mention various sports and activities up in the Sierra Madre Mountains. The possibilities for rest and relaxation, or fun and excitement, are endless. Velas Vallarta was built and is operated by Eduardo Vela Ruiz, majority owner, founder, and president of Velas Resorts, with brother Juan Vela by his side, vice president of Velas Resorts.
Wow. That is so not like my motel from years past. I’m ready.
But what to do until I can get there? Let’s see… You may have noticed the margarita theme running through my Puerto Vallarta memories. I think its time to upgrade that as well, with this Margarita Mousse recipe.
And if you’re wondering what to drink with this fabulous dessert, I suggest what I plan on having: a margarita, of course (see the photo above, which validates my choice). Because I may be long out of college, but my grown-up self still likes to overload the senses occasionally.
For a light and airy dessert to bring to your next summer soirée, this Margarita Mousse recipe is sure to impress all your friends. Though not everyone can make it to Mexico, enjoying this mousse is sure to transport you mentally to a vacation state.
Yield: 8 slices
2 ¼ Cups Chocolate Chip Cookie Crumbs
7 Tbsp Butter
6 Tbsp Wheat Flour
½ Cup Granulated Sugar
¾ Cup Lime Juice
3 Tbsp Orange Juice
1 can Condensed Milk
1 can Evaporated Milk, chilled
1 ½ Tbsp Gelatin Powder
3 oz Don Julio White tequila
2 oz Orange Liqueur
Classic Meringue Ingredients
½ Cup Granulated Sugar
½ Cup Egg Whites
2 oz Lemon Juice
1 Tbsp 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 cup of cold water. Add the remaining citrus juices and liqueurs 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.
© Velas Vallarta. Reprinted with permission.