Lime Mousse

1. 1

   Soften the gelatine in the water. Melt it in a bain marie over heat and set aside to cool.

2. 2

   Beat the egg yolks, sugar and lime juice until combined. Stir the mixture constantly over heat until it forms a custard, coating the back of a spoon. Do not boil - remove from the heat and cool.

3. 3

   Add the gelatine and lime zest. Beat the egg whites until stiff but not dry. Fold into the cool custard using a spatula. Whip the cream and, when the mousse is beginning to set around the edges, fold it in also.

4. 4

   Pour the mixture into a large savarin mould and chill at least 2 hours.

5. 5

   Serve with fresh lime wedges and whipped cream.

No nutritional information available.

No additional tips available.