Lime Cream

Directions

1. 1
   Dissolve 1 envelope of gelatin in 3 Tbls of water for 5 minutes.
2. 2
   Rinse 1 lime under cold water, dry and finely grate the zest.
3. 3
   Squeeze the juice from the 3 limes, set aside.
4. 4
   Dissolve the sugar over low heat in 2/3 cup of water.
5. 5
   Add the gelatin to the sugared water.
6. 6
   Add the lime juice and 3/4 of the lime zest, stir and put into the refridgerator until the gelatin begins to set Whip the egg whites with a whisk until soft peaks form.
7. 7
   Beat the gelatin with an electic mixer at medium speed until it is creamy.
8. 8
   Gently fold in the egg whites, refrigerate for 15 minutes.
9. 9
   Beat the cream again and refrigerate for 3 hours.
10. 10
    When firm, garnish with the remaining lime zest and serve.