Recipe: Palm Beach Lime Mousse

PALM BEACH LIME MOUSSE

1 (1/4 oz.) pkg. unflavored gelatin
1/4 cup cold water
3/4 sugar, divided use
2/3 cup fresh lime juice, from 6 limes
4 egg whites
Dash of salt
1 cup heavy cream, whipped
TO SERVE:
Lime slices, for garnish
Grated lime peel, for garnish

In medium saucepan, combine gelatin and water; let stand one minute to soften. Stir in 1/2 cup of the sugar; warm mixture over low heat to dissolve sugar and gelatin. Stir in lime juice and let mixture chill until syrupy.

In medium bowl, beat egg whites and salt together until foamy. Gradually add remaining 1/4 cup sugar and beat until mixture forms soft peaks. Fold in gelatin mixture. Fold in whipped cream. Pour into 1 1/2 quart mold which ahs been rinsed in cold water. Chill at least 4 hours or overnight.

TO SERVE:
Unmold onto serving platter; garnish with lime slices and grated lime peel.

Servings: 8 to 10

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*EDITOR'S NOTE:

Cooking Egg Whites for Use in Recipes - The following method can be used with any number of whites and works for chilled desserts as well as Seven-Minute Frosting, Royal Icing and other frosting recipes calling for raw egg whites.

In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160 F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe. - Source: American Egg Board