Instructions: Soften the gelatine in the water. Melt it in a bain marie over heat and set aside to cool.

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.

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.

Pour the mixture into a large savarin mould and chill at least 2 hours.

Serve with fresh lime wedges and whipped cream.

Oranges and lemons, or a combination of each, can also be substituted.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.