This mousse is delicious served with kiwi fruit marinated in lime syrup.
½ a leaf of gelatine or ½ tsp powdered gelatine
Grated zest of 2 limes
Juice of 4 to 5 limes
4 egg yolks
100g caster sugar
175ml double cream
2 egg whites
50g caster sugar
If using gelatine leaf, soften it in cold water for 5 minutes. Drain it, discarding the liquid but retaining the softened gelatine. Heat the lime juice in a microwave and add to it the softened gelatine. Stir to dissolve. If using powdered gelatine, dissolve it in the hot lime juice.
In a bowl over simmering water, whisk together the egg yolks and 100g of caster sugar until the mixture is thick and pale and trails off the whisk in ribbons. This will take approximately 4 minutes. Sieve the lime juice/gelatine mixture into the egg/sugar mixture and stir in the lime zest. Place the bowl over a bowl of iced water and continue to whisk until the mixture is cold and starting to set.
Whip the cream until it forms soft peaks.
Whisk the egg whites to soft peaks and then whisk in the 50g sugar until glossy and firm.
Fold the whipped cream into the lime mixture, then fold in the egg whites.
Pour the mixture into a large serving bowl and place in the fridge to set, at least 4 hours. Alternatively, pour the mixture into 4 individual serving dishes and chill until set.