Mix together lime (or lemon) zest and juice, egg yolks and sugar. Whisk the mass on a water bath, until it thickens.

Dissolve gelatin in cool water water (about half a cup), then cast it in a strainer to remove excess water, add 1 teaspoon of lemon juice and heat until melts, without bouiling it. Cool and blend with mousse mix until homogeneous mass.

Whip 2/3 lb (300 gm) cream until thick mass, add the mousse. Beat egg whites up and fold the mass hastily in the mousse. Pour the mix in a mold and cool until sets. Turn it on a plate, having heated the mold in hot water.

Whip the remained cream and pipe off a piping tube with a star nozzle over the mousse. Among the cream stars space glazed mint leaves, thin lime or lemon slices.

Chef’s Comment

To make glazed mint leaves, rinse and dry them, spread slightly with egg white and frost with confectioner’s sugar. Put on a parchment to dry in the open air.