Recipe courtesy of Velas Vallarta (www.velasvallarta.com)
The Crust:
2¼ cups chocolate chip cookie crumbs
7 T. butter
6 T. wheat flour
½ cup granulated sugar
1 egg
Mix all the ingredients at the same time and bake the dough at 320 F for 15 minutes.
The Mousse:
¾ cup lime juice
3 T. orange juice
1 can condensed milk
1 can evaporated milk, chilled
1½ T. gelatin powder
3 oz. Don Julio white tequila
2 oz. orange liqueur
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.
The Classic Meringue:
½ cup granulated sugar
½ cup egg whites
2 oz. lemon juice
1 T. lemon zest
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.
To assemble the dessert: 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.