Margarita Mousse with Mango Sauce

For the mousse, soak the gelatin in cold water. Finely grate the zest from the (unsprayed!) limes, then squeeze out the juice, which should yield about 125 ml. Separately, beat the egg whites and whipped cream until stiff.

Whip the egg yolks with the sugar and lime zest until very foamy, then add the lime juice and tequila and stir well. Dissolve gelatin (water bath or very briefly in the microwave), fold into egg yolk mixture and chill until mixture is somewhat firm.

Then carefully fold in egg whites and whipped cream. Pour the mousse into a bowl and let it set in the refrigerator for at least 4 hours.

For the compote, puree the mangoes with canned liquid, add honey and juice, simmer in a saucepan until reduced by half, let cool.

To serve, spoon dumplings from the mousse and place on plates, pour sauce around, decorate with lime slices and exotic fruits.

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