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1
Grate the required zest and squeeze 1 cup juice from limes.
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2
In pot over medium heat, combine juice, sweetened condensed milk, egg yolks and ginger.
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3
Cook, stirring often, until mixture coats back of spoon and instant read thermometer registers 160 degrees fahrenheit, about five minutes, (do not overcook or the mixture will curdle); then remove from heat.
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4
Stir in zest and food coloring if using it; then transfer to a large bowl and cover the surface directly with plastic wrap and regrigerate for about an hour.
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5
Meanwhile, in a small pot over low heat, warm 1/2 cup of the cream until it is about room temperature, warm to the touch.
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6
Sprinkle gelatin over the warmed cream; let stand for a minute or two to soften; over low heat cook, stirring constantly, until dissolved, 1-2 minutes; cool away from the heat for five minutes.
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7
At high speed, beat the 1/4 cup sugar with the remaining cream until soft peaks form.
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8
Reduce the speed to medium and gradually drizzle the gelatin mixture into the cream; beat until stiff; reserve one cup of the whipped cream mixture; cover and refrigerate.
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9
Fold remaining gelatin/cream mixture into the lime custard; cover surface with plastic wrap and refrigerate until set, about 4 hours.
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10
Pipe or spoon mousse into glasses or bowls; top with reserved whipped cream and garnish as desired -- then pig out.
