Key Lime Mousse; Awesome!!

Directions

1. 1
   Grate the required zest and squeeze 1 cup juice from limes.
2. 2
   In pot over medium heat, combine juice, sweetened condensed milk, egg yolks and ginger.
3. 3
   Cook, stirring often, until mixture coats back of spoon and instant read thermometer registers 160 degrees fahrenheit, about five minutes, (do not overcook or the mixture will curdle); then remove from heat.
4. 4
   Stir in zest and food coloring if using it; then transfer to a large bowl and cover the surface directly with plastic wrap and regrigerate for about an hour.
5. 5
   Meanwhile, in a small pot over low heat, warm 1/2 cup of the cream until it is about room temperature, warm to the touch.
6. 6
   Sprinkle gelatin over the warmed cream; let stand for a minute or two to soften; over low heat cook, stirring constantly, until dissolved, 1-2 minutes; cool away from the heat for five minutes.
7. 7
   At high speed, beat the 1/4 cup sugar with the remaining cream until soft peaks form.
8. 8
   Reduce the speed to medium and gradually drizzle the gelatin mixture into the cream; beat until stiff; reserve one cup of the whipped cream mixture; cover and refrigerate.
9. 9
   Fold remaining gelatin/cream mixture into the lime custard; cover surface with plastic wrap and refrigerate until set, about 4 hours.
10. 10
    Pipe or spoon mousse into glasses or bowls; top with reserved whipped cream and garnish as desired -- then pig out.