CLASSIC FRUIT MOUSSES are made with fruit purées sweetened with sugar syrup and then folded with whipped cream, molded, and refrigerated. This version uses half whipped cream and half stiffly beaten egg whites. For lime mousse, fruit juice is used instead of a purée and gelatin is used to thicken it.
The tartness of limes varies, and I prefer this mousse on the tart side. If, when you combine the sugar syrup and the lime juice in step 4, you find it too tart, sweeten it to taste by