Lime Mousse With Raspberries

1. 1

   Dissolve the gelatin in one-fourth cup warm water.

2. 2

   Heat the lime juice, add the sugar, dissolve.

3. 3

   Mix it with the gelatin.

4. 4

   Cool.

5. 5

   Whip the egg whites with the cream of tartar until they stand in stiff peaks.

6. 6

   Whip the cream until stiff.

7. 7

   Fold the egg whites into the lime juice mixture, then fold in the cream and the vanilla essence.

8. 8

   Mix well and place in a five-cup souffle dish.

9. 9

   Chill overnight.

10. 10

    Turn the mousse out onto a platter and arrange the raspberries in a circle around it.

11. 11

    Place a couple of raspberries on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.