Pitanga and Lime Mousse

Combine the cornstarch, sugar, and pitanga juice in a saucepan

Heat over low heat, stirring constantly, until thickened

Remove from heat and let cool, stirring occasionally to prevent lumps

Beat the heavy cream (if using fresh; otherwise, simply mix with milk), until stiff peaks form

Mix delicately with the cornstarch mixture and reserve

For the lime mousse: beat the egg yolks with sugar until a foamy and clear cream forms

Add the cornstarch and mix well

Heat the milk to a simmer

Mix in a little of the milk with the egg yolks, then add the remaining milk, grated lime zest, and heat over low heat, stirring constantly, until thickened

Let cool slightly, stirring occasionally to prevent lumps

Beat the egg whites until stiff peaks form

Add the cornstarch gradually, beating continuously until stiff peaks form again

Mix one half of the whisper delicately with the pitanga mousse and the remaining with the lime cream mousse

Place the two mousses in a serving dish, making designs as desired with the help of a spatula

If desired, decorate with a little of the whisper

Chill for 10 minutes before serving.