Key Lime Flummery

Courtesy of the Highland Lake Inn in Flat Rock

A deliciously light dessert perfect for summer, from the personal collection of executive chef Josh Musselwhite. The Highland Lake Inn is located on 26 acres with a lake in historic Flat Rock. Colonel J.C. Woodward founded The Carolina Military and Naval Academy here in the 1920s. Today it is a country inn and resort retreat with rooms, cottages, fine dining and business accommodations. Call (800) 635-5101 or visit www.HLInn.com

1/2 ounce gelatin, unflavored
1/2 cup key lime juice
2 cups heavy cream
1 cup sugar
2 teaspoons vanilla extract
1 quart plain yogurt
Zest of 2 limes, chopped (optional)

In medium bowl, soak gelatin in lime juice. In small saucepan over high heat, scald 1 cup cream with sugar and vanilla. Pour over "bloomed" gelatin and whisk until gelatin is fully dissolved. Whisk in yogurt and lime zest. Whip remaining cup of cream to medium-stiff peaks and fold into yogurt mixture. Pour into plastic-lined mold. Refrigerate until set.

Yields 10 to 12 servings.