Lime Mousse

To make the mousse: In a small saucepan, sprinkle the gelatin over the water and reserve

Bat the egg whites with confectioner's sugar until stiff peaks form

Add the lime zest and reserve

Heat the milk to the boiling point, then add the egg yolk mixture, stirring constantly until thickened slightly

Remove from heat, stir in the fresh lime juice and reserve

Reheat the reserved gelatin over low heat, stirring constantly until dissolved

Combine with the egg yolk mixture in a bowl

Refrigerate until firm

Whisk the egg whites to stiff peaks and fold delicately into the chilled creme

Pour into an ungreased 20cm diameter mold with a hole in the center and refrigerate until firm

Turn out and serve with the sauce

To make the sauce: In a small saucepan, combine all ingredients except for the liqueur

Heat over low heat, stirring constantly until slightly thickened

Remove from heat and stir in the liqueur

Allow to cool and use.