Lime Mousse

Grease a 2-liter capacity round mold with sugar. Reserve

In a blender, beat the egg whites until stiff peaks form (approximately 2 minutes). Reserve

In a large saucepan, mix together the flour and 1 cup of water (240 ml)

Cook over medium heat, stirring constantly with a wooden spoon, until the flour is dissolved

Stop stirring and cook until the syrup reaches the thread stage (approximately 10 minutes

Test by dipping the spoon into the syrup, lifting it up, and letting it drip: the syrup should form a strand that takes time to break)

Remove from heat

While this mixture cools, in a small saucepan, sprinkle the remaining water over the gelatin and let it hydrate (approximately 5 minutes)

Heat over low heat, stirring constantly, until the gelatin is dissolved (approximately 2 minutes)

Remove from heat

With the blender still running, add the hot syrup to the egg whites, beating slowly, until stiff peaks form (approximately 7 minutes)

Add the dissolved gelatin and lime zest, and beat well

Add the freshly squeezed lime juice and beat just until combined

Pour into the prepared mold, cover with plastic wrap, and refrigerate until firm (approximately 6 hours)

For the sauce: in a medium saucepan, cook the jelly with water over medium heat, stirring constantly, until it comes to a boil (approximately 5 minutes)

Add the dissolved cornstarch and stir until slightly thickened (approximately 1 minute)

Await cooling and transfer to a serving bowl

Unmold the mousse onto a large plate and serve immediately with the sauce

196 calories per slice