Lime Mousse

Directions

1. 1
   Soften the gelatine in the water. Melt it in a bain marie over heat and set aside to cool.
2. 2
   Beat the egg yolks, sugar and lime juice until combined. Stir the mixture constantly over heat until it forms a custard, coating the back of a spoon. Do not boil - remove from the heat and cool.
3. 3
   Add the gelatine and lime zest. Beat the egg whites until stiff but not dry. Fold into the cool custard using a spatula. Whip the cream and, when the mousse is beginning to set around the edges, fold it in also.
4. 4
   Pour the mixture into a large savarin mould and chill at least 2 hours.
5. 5
   Serve with fresh lime wedges and whipped cream.