Rum Lime Mousses

1. 1

   In a small heavy saucepan sprinkle the gelatin over the rum and let it soften for 1 minute.

2. 2

   Stir in the lime juice, the lemon juice, the zest, the yolks, and 1/4 cup of the sugar, cook the mixture over moderately low heat, stirring constantly, until it is thickened slightly and a candy thermometer registers 175F., and transfer it to a metal bowl set in a larger bowl of ice and cold water.

3. 3

   Let the mixture cool, stirring occasionally, until it is cold and has the consistency of raw egg white, but do not let it set.

4. 4

   In a bowl beat the egg whites with a pinch of salt until they hold soft peaks, beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, and beat the whites until they just hold stiff peaks.

5. 5

   Stir one fourth of the whites into the lime mixture and fold in the remaining whites gently but thoroughly.

6. 6

   In another bowl beat the cream until it just holds stiff peaks and fold it into the lime mixture with the food coloring.

7. 7

   Spoon the mousse into dessert glasses and chill it, covered loosely with plastic wrap, for at least 1 hour and up to 24 hours.

8. 8

   Garnish the desserts with the lime twists.

* Per serving · 4 servings · Values may vary.

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