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1
Pour about 1-inch (2.5-cm) of water in the bottom of the saucepan and bring to a boil.
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2
Put the zest, lime juice, 1/4 cup (50 mL) of the sugar, egg yolks and salt into a medium-sized heatproof bowl.
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3
Fill a large bowl with ice and a little water to make an ice bath.
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4
Pour 3 tbsp (45 mL) of cold water in a small heatproof custard cup and sprinkle over the gelatine.
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5
Reduce the heat so that the water in the saucepan barely simmers and place the bowl on top.
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6
Using an electric mixer, beat the eggs until the sugar dissolves and the mixture is frothy, light-coloured and warm in the centre, about 3 to 5 minutes.
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7
Turn off the heat and transfer the bowl to the ice bath to cool.
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8
Place the custard cup with the gelatine into the hot water in the saucepan.
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9
Once the gelatine is melted, whisk it into the lime mixture.
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10
Whisk occasionally until the mixture cools.
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11
In a clean bowl with clean beaters, whisk the whites at low speed until frothy, and then add the cream of tartar.
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12
Increase the speed to medium-high, and when the whites turn white and the froth disappears, gradually add the remaining 1/4 cup (50 mL) of sugar.
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13
Continue beating until the whites are thick, resembling thickly whipped cream.In a separate bowl (you can use the same beaters), whisk the cream until soft peaks form.
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14
Whisk a couple of large spoonfuls of the egg whites into the lime mixture to lighten it.
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15
Pour the ice and water out of the ice bath bowl; dry bowl.
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16
Pour the lightened lime mixture into this cold bowl, then tip the remaining egg whites and the cream mixture on top and fold together gently.
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17
Pour into a bowl or individual dishes and refrigerate at least 4 hours or until firm.
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18
Garnish with lime zest and blueberries and serve.
