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1
Set a fine-mesh sieve over a bowl.
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2
In a small saucepan, cook the eggs, sugar, lime zest and juice over moderate heat, whisking constantly, until thickened, about 3 minutes.
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3
Strain the lime curd into the bowl and whisk in the condensed milk.
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4
Cover with plastic wrap and refrigerate for at least 1 hour, until chilled.
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5
Fill a large bowl with ice water.
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6
In a saucepan, cook the egg yolks with 3/4 cup of the cream over moderate heat, whisking constantly, until the mixture has the consistency of yogurt, about 5 minutes.
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7
Remove from the heat and whisk in the white chocolate.
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8
Transfer to a medium bowl and set it in the ice water to cool completely, stirring occasionally.
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9
In a medium bowl, beat the egg whites with the sugar, cream of tartar and salt until glossy, soft peaks form.
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10
Fold the egg whites into the white-chocolate mixture.
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11
In another medium bowl, beat the remaining 1/2 cup of cream until firm.
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12
Fold the whipped cream into the white-chocolate mixture with the lemon juice.
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13
Cover the mousse with plastic and refrigerate for 1 hour or until chilled.
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14
In a small saucepan, bring the orange juice, sugar, lemongrass and ginger to a boil.
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15
Simmer over moderate heat until the juice has reduced to 3 tablespoons, about 10 minutes.
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16
Strain into a bowl and let cool.
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17
Whisk in the honey, lime juice, zest and mint.
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18
Using a sharp knife, peel the citrus fruits, removing all of the bitter white pith.
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19
Working over a cutting board, cut in between the membranes to release the sections.
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20
Add to the orange dressing and toss.
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21
Spoon the lime curd into 6 glasses.
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22
Using a slotted spoon, divide the citrus salad among the glasses and top with the white-chocolate mousse.
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23
Serve right away.
