Grape Mousse

In a small saucepan, sprinkle the gelatin over 1/4 cup of water and let it sit for a few minutes

Then, heat it over low heat, stirring constantly to dissolve

Remove from the heat and mix in the grape juice, remaining water, and grated lime zest

Pour into a bowl and refrigerate until it starts to thicken

Beat the egg whites until frothy and gradually add the sugar, beating until stiff peaks form

Fold gently with the grape mousse

Pour the mixture into an ungreased 21.5 cm diameter pan, lined with parchment paper and have a hole in the center

Refrigerate until firm and then unmold.